Best Corn Chorizo Stuffing Recipe By Tasty Recipes

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CORNBREAD CHORIZO STUFFING



Cornbread Chorizo Stuffing image

Put a twist on your stuffing by adding fresh Mexican chorizo. This is so delicious, you may want to serve it as a main course.

Provided by Yoly

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 55m

Yield 4

Number Of Ingredients 9

1 pound fresh Mexican chorizo
1 tablespoon salted butter
1 cup diced onion
1 cup diced celery
2 teaspoons chopped garlic
¼ cup chopped cilantro
2 cups crumbled cornbread
½ cup chicken broth
1 tablespoon crumbled cotija cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C) and grease a baking dish.
  • Remove casings from the chorizo and cook in a large skillet until crumbly and browned, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
  • Melt butter in the same skillet. Add onion and celery and cook until soft, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add cilantro and transfer mixture to the bowl of chorizo. Add cornbread and chicken broth; stir until well incorporated. Transfer to the prepared baking dish.
  • Bake in the preheated oven until thoroughly warmed and stuffing starts to brown, 20 to 25 minutes. Serve garnished with cotija cheese.

Nutrition Facts : Calories 582.1 calories, Carbohydrate 22.9 g, Cholesterol 107.1 mg, Fat 42.2 g, Fiber 2.6 g, Protein 26.4 g, SaturatedFat 16.7 g, Sodium 1597.6 mg, Sugar 4.8 g

CORNBREAD AND CHORIZO STUFFING



Cornbread and Chorizo Stuffing image

This stuffing is for the Tex Mex lovers out there. The combination of spicy chorizo and sweet buttery cornbread are the perfect pair, making this stuffing a nice complement to the Thanksgiving table.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 23

2/3 cup vegetable oil, plus more for the pan
4 cups stone-ground yellow cornmeal
2/3 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon fine salt
4 large eggs
1 1/3 cups milk
6 tablespoons unsalted butter, plus more for the pan
1 pound chorizo, casings removed
1 small onion, diced
3 stalks celery, diced
1 red bell pepper, diced
1 poblano chile pepper, diced
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon dried sage
1 teaspoon dried oregano
Kosher salt and freshly ground pepper
2 large eggs
4 to 5 cups low-sodium chicken broth
3 tablespoons salted roasted pepitas
Chopped fresh cilantro, for topping

Steps:

  • Make the cornbread: Preheat the oven to 425˚ F and oil a 9-by-13-inch baking dish. Combine the cornmeal, flour, sugar, baking powder and fine salt in a large bowl. Stir in the eggs, milk and vegetable oil until combined. Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool, then cut into 1- to 2-inch cubes. Spread out on a baking sheet and let dry out at room temperature overnight.
  • Make the stuffing: Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 minutes. Transfer to a small bowl with a slotted spoon. Add the onion, celery, bell pepper and poblano to the skillet and cook, stirring, until tender, about 8 minutes. Add the garlic, chili powder, sage, oregano and 1 teaspoon each kosher salt and pepper and cook, stirring, 2 more minutes. Remove from the heat and let cool to room temperature.
  • Preheat the oven to 350˚ F and butter a 9-by-13-inch or other 3-quart baking dish. Whisk the eggs and 4 cups chicken broth in a large bowl. Add the cubed cornbread (about 12 cups) and the cooled chorizo mixture and toss to coat. (If the cornbread seems dry, add up to 1 more cup broth.) Transfer to the baking dish, dot with the remaining 2 tablespoons butter and cover loosely with foil. Bake 30 minutes, then uncover, top with the pepitas and continue baking, uncovered, until the top is golden and crisp, 30 to 35 more minutes. Top with cilantro before serving.

CHORIZO AND CORNBREAD STUFFING



Chorizo and Cornbread Stuffing image

Provided by Aarón Sánchez

Categories     side-dish

Time 55m

Yield 3 cups

Number Of Ingredients 10

1 pound fresh Mexican chorizo
1 medium white onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
2 cups coarsely crumbled cornbread
1/4 cup chopped fresh cilantro, plus more for garnish (optional)
1/2 cup chicken stock (low-sodium store-bought is fine)
1 tablespoon unsalted butter
Grated cotija cheese, for garnish (optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
  • Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.

CORN & CHORIZO STUFFING RECIPE BY TASTY



Corn & Chorizo Stuffing Recipe by Tasty image

Here's what you need: yellow cornmeal, all-purpose flour, salt, baking powder, baking soda, eggs, buttermilk, milk, honey, unsalted butter, prepared cornbread, hawaiian sweet roll, fresh chorizo, waxy potato, celery, carrot, garlic, medium onion, poultry stock, butter, fresh cilantro, salt, pepper

Provided by Carrie Hildebrand

Categories     Sides

Yield 8 servings

Number Of Ingredients 23

1 cup yellow cornmeal
½ cup all-purpose flour
¾ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
2 eggs
1 cup buttermilk
½ cup milk
1 tablespoon honey
3 tablespoons unsalted butter, melted and divided
1 prepared cornbread, cut into small cubes
1 pack hawaiian sweet roll, cut into small cubes
1 cup fresh chorizo
1 cup waxy potato, diced small
1 rib celery, diced small
½ cup carrot, diced small
4 cloves garlic, miced
1 medium onion, minced
1 cup poultry stock
4 tablespoons butter
1 bunch fresh cilantro, minced
salt
pepper

Steps:

  • Preheat oven to 400°F (200°C).
  • To make the cornbread, place the cornmeal in a large bowl and sift in the flour, salt, baking powder and baking soda, and whisk to combine.
  • In a separate bowl, beat together the eggs, buttermilk, milk and honey.
  • Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.
  • Use a tablespoon of the melted butter to grease a 9" (23 cm) baking pan. Whisk the rest of the melted butter into the batter just until combined. Bake 35-40 mins until tester comes out clean. Set aside to cool.
  • Turn oven down to 350°F (180°C).
  • In a cast iron pan, brown the chorizo until the fat is rendered out. Remove chorizo from pan and set aside. Remove half of the fat from the pan and discard.
  • In the same chorizo pan, add potatoes, onions, carrots, celery, garlic and saute until soft and caramelized.
  • Place the cubed cornbread and Hawaiian rolls on a baking sheet in a single layer. Toast in the oven until golden brown.
  • In a large bowl, mix together chorizo and cooked vegetables. Carefully mix in stock, adding in increments until moist but not wet to avoid mushy stuffing. Season to taste with salt and pepper.
  • Place stuffing in a baking dish and top with a few slices of butter, place in the oven and bake for about 15 minutes.
  • Garnish with chopped cilantro and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 531 calories, Carbohydrate 52 grams, Fat 30 grams, Fiber 3 grams, Protein 13 grams, Sugar 11 grams

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