Best Corn Bread And Chorizo Stuffing Recipes

Corn-Bread and Chorizo Stuffing image

Provided by Lillian Chou

Yield Makes 8 servings

Number Of Ingredients 9

Skillet corn bread
1/4 pound Spanish chorizo (cured spiced pork sausage), casing removed and sausage chopped
2 tablespoons vegetable oil
2 medium onions, coarsely chopped (3 cups)
4 celery ribs, coarsely chopped (3 cups)
2 tablespoons chopped garlic
1 teaspoon dried oregano
1 cup reduced-sodium chicken broth
1 large egg

Steps:

Preheat oven to 350°F with racks in upper and lower thirds of oven. Butter a 3-quart shallow baking dish.
Crumble corn bread into 1/2-inch pieces, spreading out in 1 layer in 2 large 4-sided sheet pans. Bake, stirring occasionally, until dry, about 20 minutes. Cool completely and transfer to a large bowl.
Meanwhile, cook chorizo in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until crisp, 1 to 2 minutes. Add onions, celery, garlic, oregano, and 1 1/4 teaspoon salt and sauté until vegetables are softened, about 10 minutes. Add to corn bread.
Whisk together broth and egg, then pour over stuffing and toss well. Transfer to baking dish and cover tightly with buttered foil. Bake in upper third of oven 1 hour. Remove foil and bake until top is golden, about 15 minutes more.

Chorizo and Corn Bread Stuffing image

Provided by Aarón Sánchez

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound hard chorizo diced
1 white onion diced
1/2 cup chopped carrot (1 large carrot)
1/2 cup chopped celery
1 tablespoon chopped garlic
2 cups crumbled corn bread
1/2 cup chicken stock
1/4 cup chopped cilantro

Steps:

Cook the chorizo in a skillet over medium heat until the fat has been rendered, about 5 minutes.
Preheat the oven to 350 degrees F.
Add the onion, carrots, celery, and garlic to the chorizo and cook until the vegetables have carmelized, about 10 minutes.
Add the crumbled corn bread, chicken stock, and cilantro. Make sure that the stuffing itself is not to dry but at the same time not to wet.
Place the stuffing into a buttered casserole and bake in the oven until heated through and lightly browned, about 20 minutes.