Best Cornbread Chorizo Stuffing Recipes

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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.

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 STUFFING WITH CHORIZO AND CHILES



Cornbread Stuffing with Chorizo and Chiles image

Who said stuffing has to be typical? This delectable recipe is kicked up with flavorful chorizo sausage and mild green chilies...it's unexpected and really tasty!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 45m

Yield 6

Number Of Ingredients 8

¼ cup butter
1 medium onion, chopped
1 stalk celery, chopped
1 ½ cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1 (8 ounce) package Pepperidge Farm® Cornbread Stuffing
¼ pound chorizo sausage, diced
½ (4.5 ounce) can chopped green chiles, drained
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Heat the oven to 350 degrees F.
  • Heat the butter in a 4-quart saucepan over medium-high heat. Add the onion and celery and cook until the vegetables are tender-crisp, stirring occasionally. Remove the saucepan from the heat.
  • Add the broth, stuffing, sausage, chiles and cilantro to the saucepan and mix lightly. Spoon the stuffing mixture into a greased 2-quart casserole. Cover the casserole.
  • Bake for 30 minutes or until the stuffing mixture is hot.

Nutrition Facts : Calories 316.7 calories, Carbohydrate 32.1 g, Cholesterol 38.2 mg, Fat 16.8 g, Fiber 2.3 g, Protein 8.8 g, SaturatedFat 7.6 g, Sodium 1081.7 mg, Sugar 3.2 g

ROASTED CORNISH HENS WITH CHORIZO CORNBREAD STUFFING



Roasted Cornish Hens with Chorizo Cornbread Stuffing image

Provided by Aarón Sánchez

Categories     main-dish

Time 9h15m

Yield 4 servings

Number Of Ingredients 30

2 Cornish hens or poussins (about 1 1/2 pounds each)
1 cup Aaron's Achiote Paste, recipe follows
1 pound Aaron's Chorizo, recipe follows (store-bought is fine)
3 cloves garlic, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1 medium white onion, finely chopped
2 cups coarsely crumbled cornbread
1/4 cup chopped fresh cilantro
1/2 cup chicken stock (low-sodium store-bought is fine)
1/2 cup freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
1/4 cup olive oil
2 tablespoons achiote paste
2 teaspoons dried whole oregano (preferably Mexican) or dried marjoram
1/2 teaspoon ground cumin
2 large cloves garlic, roughly chopped
1 pound ground beef chuck
1 pound ground pork
1/4 cup white wine vinegar
1 tablespoon salt
3 cloves garlic, very finely chopped
2 tablespoons crushed dried oregano (preferably Mexican)
1 teaspoon ground canela (Mexican cinnamon) or 1/2 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
1 teaspoon ground star anise
1/2 teaspoon ground cloves
1/4 cup dry white wine
1 teaspoon sugar
1/2 cup ancho chile powder

Steps:

  • For the Cornish hens: The night before you plan to cook, rub the chickens all over with Aaron's Achiote Paste (underneath the skin, on the skin, inside the cavities). Let them marinate, covered, overnight in the refrigerator.
  • Preheat the oven to 375 degrees F.
  • For the stuffing: Heat a large skillet over medium heat. Cook Aaron's Chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the garlic, carrots, celery and onions and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the cornbread and cilantro. Gradually stir in enough of the stock so that the stuffing is not too dry but at the same time not too wet. Stir gently and well.
  • Divide the stuffing equally and spoon into the cavity of each bird. Arrange the birds with plenty of space between them on a rack on a baking sheet or in a roasting pan. Roast the chickens until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees F, about 40 minutes.
  • Combine the lime juice, orange juice, olive oil, achiote paste, oregano, cumin and garlic in a blender. Puree until the mixture is the consistency of a smooth vinaigrette. Store in an airtight container in the refrigerator for up to 2 weeks.
  • Put the ground beef and pork in a large bowl. Add the vinegar, salt and garlic, and mix well (your hands are the best tools for this job). Sprinkle with the oregano, canela, pepper, star anise and cloves, and mix well. Add the wine and sugar and mix well.
  • Bring 1 cup water to a boil in a small saucepan. Put the chile powder in a small bowl, pour in the boiling water and stir well to make a paste. Let it cool to room temperature. Work the paste into the meat with your fingers until it's well incorporated. Cover and refrigerate overnight before you use it. Store in 2-ounce portions in zip-top bags in the refrigerator for up to a week, or freeze for up to 3 months.

SPICY CORNBREAD STUFFING WITH CHORIZO AND SWEET POTATOES



Spicy Cornbread Stuffing with Chorizo and Sweet Potatoes image

This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or reduce) the fresh chiles.

Provided by Rick Martinez

Categories     Stuffing/Dressing     Bread     Sweet Potato/Yam     Sausage     Onion     Celery     Chile     Jalapeño     Garlic     Paprika     Kale     Wine     Sage     Egg     Stock     Vinegar     Butter     Thanksgiving

Yield 20 servings

Number Of Ingredients 20

3 lb. cornbread, cut into 1" cubes (about 20 cups)
2 lb. sweet potatoes, peeled, cut into 1/2" pieces (about 6 cups)
2 Tbsp. kosher salt, divided, plus more
3 Tbsp. extra-virgin olive oil, divided
2 lb. fresh chorizo, torn into small pieces
2 large onions, chopped
2 celery stalks, chopped
2 Fresno chiles or jalapeños, chopped (optional)
6 garlic cloves, thinly sliced
2 tsp. paprika
3 tsp. freshly ground black pepper, divided
2 bunches Tuscan kale, stemmed, torn into 2" pieces (about 12 cups)
1 cup hard cider or dry white wine
1/4 cup chopped sage
6 large eggs, beaten to blend
2 quarts homemade chicken stock or low-sodium chicken broth
1/4 cup apple cider vinegar
3/4 cup unsalted butter, melted, divided
Special Equipment
A large roasting pan or large disposable aluminum roasting pan

Steps:

  • Place racks in upper and lower thirds of oven; preheat to 350°F. Divide cornbread between 2 large rimmed baking sheets. Bake, tossing occasionally and rotating pans top to bottom halfway through, until beginning to brown in spots and dry out, 35-40 minutes. (Drying out the stuffing will help it absorb the eggs and stock without becoming mushy.) Let cool.
  • Meanwhile, cook sweet potatoes in a large pot of boiling salted water until just beginning to soften but not fully cooked through, 7-9 minutes. Drain; transfer potatoes to a large bowl.
  • Heat 2 Tbsp. oil in a large skillet over medium-high. Cook chorizo, breaking up with a wooden spoon, until lightly browned and slightly undercooked, about 5 minutes. Using a slotted spoon, transfer to bowl with sweet potatoes.
  • Heat remaining 1 Tbsp. oil in same skillet over medium. Add onions, celery, chiles (if using), garlic, paprika, 1 Tbsp. salt, and 1 tsp. pepper and cook, stirring often, until vegetables are tender, about 15 minutes. Add kale in batches as it wilts, then cider and sage and cook, stirring occasionally, until liquid is almost completely evaporated, about 5 minutes. Transfer to sweet potato mixture and toss to combine.
  • Whisk eggs, stock, and vinegar in a large bowl or pitcher; season with remaining 1 Tbsp. salt and 2 tsp. pepper.
  • Brush large roasting pan with an even layer of melted butter. Spread one-third of cornbread pieces in pan. Top with half of sweet potato mixture and spread to evenly distribute. Drizzle one-third of egg mixture over. Repeat with another third of the cornbread, remaining sweet potato mixture, then another third of egg mixture. There will be a lot of liquid in the pan-don't worry, it will become absorbed as the stuffing bakes. Top with remaining cornbread, then drizzle remaining egg mixture over. Brush top with remaining butter. Cover pan with foil and bake stuffing until heated through, about 45 minutes. Uncover and bake until surface is golden and crisp, 20-30 minutes longer.
  • Do Ahead: Cornbread can be toasted 1 day ahead; store tightly wrapped at room temperature. Sweet potato, chorizo, and kale mixture can be cooked 1 day ahead; cover and chill.

CORNBREAD, CHORIZO, CHERRY, AND PECAN STUFFING



Cornbread, Chorizo, Cherry, and Pecan Stuffing image

Categories     Onion     Side     Thanksgiving     Stuffing/Dressing     Sausage     Pecan     Celery     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free

Yield 8 servings

Number Of Ingredients 15

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, divided, plus more
1/4 cup white wine vinegar
1/2 cup dried tart cherries
10 cups coarsely crumbled cornbread, preferably homemade, dried out overnight
1/3 cup coarsely chopped pecans
1/4 cup olive oil
1 pound fresh chorizo, casings removed
2 medium onions, chopped
4 celery stalks, chopped
Kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
2 tablespoons finely chopped fresh sage
2 large eggs
3 cups chicken stock or low-sodium chicken broth, divided
1/4 cup finely chopped fresh parsley

Steps:

  • Preheat oven to 400°. Butter a shallow 3-quart baking dish and a sheet of foil. Bring vinegar and 2 tablespoons water to a boil in a small saucepan; remove from heat and add cherries. Let sit until cherries are plump, 15-20 minutes.
  • Meanwhile, spread out cornbread on a rimmed baking sheet and toast until golden brown, 10-15 minutes. Let cool. Place in a very large bowl.
  • Drain cherries, reserving soaking liquid, and add cherries to bowl with cornbread (do not mix).
  • Reduce oven temperature to 350°. Toast pecans on a clean rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8-10 minutes. Let cool; add to bowl.
  • Meanwhile, heat oil in a large skillet over medium-high. Cook chorizo, stirring occasionally and breaking into small pieces with a spoon, until browned and cooked through, 8-10 minutes. Transfer to bowl with a slotted spoon.
  • Add onions and celery to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, 10-12 minutes. Add garlic and sage; cook, stirring, until fragrant, about 2 minutes. Transfer to bowl.
  • Reduce heat to medium and cook reserved cherry soaking liquid in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add 1/2 cup butter; cook, stirring, until melted. Drizzle over bread mixture.
  • Whisk eggs and 2 cups stock in a medium bowl; pour over cornbread mixture. Add parsley, season with salt and pepper, and gently toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and cornbread is hydrated. Mix carefully to avoid breaking cornbread into crumbs. Transfer to prepared dish and dot with remaining 1/4 cup butter.
  • Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
  • Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.

CORNBREAD CHORIZO STUFFING



Cornbread Chorizo Stuffing image

Categories     Pork     Side     Bake     Thanksgiving     Parade

Yield Makes 16 cups of stuffing, enough for a 20- to 24-pound turkey

Number Of Ingredients 12

2 loaves cornbread, homemade or store-bought
4 tablespoons olive oil
1 tablespoon dried thyme
Salt and freshly ground black pepper, to taste
1 1/2 pounds chorizo or andouille sausage sausages, halved lengthwise and cut into 1/2-inch pieces
2 tablespoons unsalted butter
3 cups chopped red or yellow onions
6 ribs celery, chopped
1 cup dried apricots, halved
1 cup dried cherries
1 cup coarsely chopped pecan halves
1/2 cup defatted chicken broth

Steps:

  • 1.Preheat the oven to 350°F.
  • 2.Cut the cornbread into 1-inch cubes. (You should have about 12 cups.) Place the cubes in a large bowl and toss with 2 tablespoons olive oil and the thyme. Season with salt and pepper. Spread the cubes in 1 layer on 2 baking sheets; bake for 15 to 20 minutes or until lightly toasted, shaking the pans occasionally. Cool and return to the bowl.
  • 3.Meanwhile, cook the chorizo in 2 batches in a nonstick skillet over medium-high heat until browned. Using a slotted spoon, remove the chorizo and add to the bowl of cornbread, discarding any fat.
  • 4.Place remaining olive oil and butter in a heavy saucepan. Wilt the onions and celery over medium-low heat for 15 to 20 minutes, stirring occasionally. Then stir in the apricots and cherries; cook for 5 to 10 minutes longer. Carefully fold into the cornbread along with the pecans, using a rubber spatula.
  • 5.Slowly drizzle in the broth until the stuffing is moist to your liking. Season with salt and pepper. Cool to room temperature before stuffing the turkey.

MEXICAN CHORIZO CORNBREAD STUFFING



Mexican Chorizo Cornbread Stuffing image

This is the stuffing recipe used in my family at Thanksgiving. You can assemble the dressing (up to the baking) up to 2 days ahead; cover and chill. Remove from refrigerator about 3 hours before baking to bring to room temperature.

Provided by Member 610488

Categories     Grains

Time 1h10m

Yield 8-10

Number Of Ingredients 13

12 cups cornbread, cut into 3/4 inch cubes
8 ounces chorizo sausage, Mexican-style firm with casings removed
1/2 cup butter
1 medium red onion, peeled and chopped
1/2 cup celery, thinly sliced
1/2 cup carrot, minced
6 garlic cloves, peeled and minced
1 tablespoon fresh cilantro, rough chopped
1 teaspoon fresh thyme, rough chopped
1 teaspoon fresh oregano, rough chopped
1 teaspoon fresh sage leaf, rough chopped
1/2 cup fat-skimmed chicken broth
salt & fresh ground pepper

Steps:

  • Up to 3 days ahead, bake two 8-inch square pans of your favorite recipe or a boxed mix (you will have a little left over); store airtight at room temperature.
  • When ready to make the stuffing, in a large frying pan over medium heat, stir chorizo until crumbly and browned, about 5 minutes. Transfer to paper towels to drain.
  • Return pan to medium-high heat and add butter. When melted, add onion, celery, carrot, and garlic. Stir until vegetables are lightly browned, about 10 minutes.
  • Add cilantro, thyme, oregano, and sage; stir for about 1 minute. Add chorizo and 1/2 cup chicken broth and stir just until boiling. Remove from heat.
  • In a large bowl, combine cornbread cubes and vegetable-chorizo mixture.
  • Stir until evenly moistened, seasoning to taste with salt and pepper. If mixture is too dry for your liking, moisten with additional chicken broth.
  • Spoon into a 9- by 13-inch baking dish. Cover and bake in a 450° oven for 10 minutes; uncover and continue to bake until top is browned and dressing is heated through, 5 to 10 minutes longer.
  • Serve hot.

ADOBO RUBBED TURKEY BREAST WITH CHORIZO CORNBREAD STUFFING



Adobo Rubbed Turkey Breast with Chorizo Cornbread Stuffing image

Provided by Aarón Sánchez

Yield 8 servings

Number Of Ingredients 16

A whole turkey breast
1 pound of dried Guajillo chiles seeded and deveined
1 pound of dried Pasilla chiles seeded and deveined
1 pound of dried Ancho chiles seeded and deveined
2 tablespoons of Mexican oregano
1/2 cup of white vinegar
1/2 cup of chopped garlic
2 pounds of Mexican chorizo diced
2 white onions chopped
1/2 cup of chopped carrot
1/2 cup of chopped celery
2 I/2 cup of crumbled cornbread
1/2 cup of chicken stock
1 tablespoon of chopped garlic
1/2 cup chopped cilantro
Salt and pepper to taste

Steps:

  • Toast dry chiles on a grill, then soak all chiles in warm water for ten minutes. Remove them from the water and place them in a food processor with the oregano, white vinegar and chopped garlic. Season the turkey breast with salt and pepper. Rub it generously with the adobo and let marinade for one day.
  • Meanwhile cook the chorizo in a skillet for five minutes until fat has rendered. Add onion, carrot, celery and garlic. Cook for ten minutes until the vegetables have caramelized. Add crumbled cornbread, cilantro, chicken stock and salt and pepper. Make sure that the stuffing itself is not dry but at the same time that it is not too wet. Add chicken stock slowly and as needed. With a knife make a four inch pocket on the breast and insert stuffing.
  • Preheat oven to 350 degrees and place turkey breast on a sheet pan with a rack and cook/or l and 1/2 hours or until the meat thermometer registers 180 degrees. Slice pieces and serve

CORNBREAD CHIPOTLE CHORIZO STUFFING



Cornbread Chipotle Chorizo Stuffing image

Provided by Food Network

Time 1h30m

Yield App. 7 cups

Number Of Ingredients 10

8 cups crumbled (1/4-inch pieces), toasted cornbread
1 tablespoon olive oil
1/2 pound chorizo, cut into 1/4-inch pieces
1 cup finely chopped green bell pepper
1 cup finely chopped onion
1/2 cup chopped fresh parsley
2 tablespoons TABASCO® brand Chipotle Pepper Sauce
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 to 3/4 cup chicken broth

Steps:

  • Place cornbread in a large bowl and set aside. Heat oil in a large skillet over medium heat; add chorizo and cook until browned, about 10 minutes. Remove chorizo from pan and add to cornbread.
  • Add bell pepper and onion to drippings in skillet and cook over medium heat until softened. Add 1/2 cup broth to skillet and scrape up any browned bits from bottom of pan. Add to cornbread along with parsley, TABASCO® Chipotle Sauce, salt, and pepper and mix well.
  • Add additional broth 1 tablespoon at a time until desired consistency is reached (when stuffing holds together slightly). Spoon stuffing into a buttered 2-quart casserole dish. Cover with foil and bake in a 400 degrees F oven for 30 minutes. Remove foil and bake 20 minutes longer.

CHORIZO, KALE AND CORNBREAD STUFFING



Chorizo, Kale and Cornbread Stuffing image

Provided by Food Network Kitchen

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

1 stick unsalted butter, plus more for the dish
1 pound fresh chorizo, casings removed
4 stalks celery, chopped
1 large onion, chopped
1 red bell pepper, chopped
Kosher salt and freshly ground pepper
1 small bunch kale (about 8 ounces), stems removed, leaves torn
3 cups low-sodium chicken broth
2 large eggs
1/2 cup chopped fresh cilantro
8 cups 1/2-inch cubes stale cornbread (about 13 ounces; see below)
8 cups 1/2-inch cubes stale potato bread (about 13 ounces)

Steps:

  • Preheat the oven to 375 degrees F. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.
  • Add the celery, onion and bell pepper; season with 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the kale and 1/2 teaspoon salt and cook, stirring, until just wilted, about 1 minute. Add the chicken broth and bring to a simmer, then remove from the heat and let cool slightly.
  • Whisk the eggs and cilantro in a large bowl. Add the cornbread, potato bread and broth mixture and gently mix until all the bread is moistened.
  • Butter a 3-quart baking dish. Add the stuffing and dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and continue to bake until golden brown, 20 to 30 more minutes.

GREEN CHILE APPLE CHORIZO CORNBREAD STUFFING



GREEN CHILE APPLE CHORIZO CORNBREAD STUFFING image

Categories     Pork

Number Of Ingredients 1

2 granny smith apples easy corn bread sage chorizo 4cans hatch green chile chopped raisins pine nuts browned

Steps:

  • see apple and sausage stuffing recipe/pine nuts chile corn bread stuffing can use with pork loin

MEXICAN CHORIZO CORNBREAD STUFFING



Mexican Chorizo Cornbread Stuffing image

A ready-made cornbread stuffing mix gets yummy south-of-the-border appeal with Mexican chorizo, onions and garlic.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 6 servings

Number Of Ingredients 6

1/2 lb. Mexican chorizo, casing removed
1/2 cup chopped onions
2 cloves garlic, minced
1 cup water
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1 cup chopped pecans, toasted

Steps:

  • Crumble chorizo into medium saucepan; cook on medium-high heat until done, stirring frequently. Remove from pan; drain.
  • Add onions and garlic to pan; cook on medium heat 2 to 3 min. or until onions are crisp-tender. Stir in water; bring to boil. Add stuffing mix, nuts and chorizo; mix well. Cover.
  • Remove from heat. Let stand 5 min. Fluff with fork.

Nutrition Facts : Calories 330, Fat 22 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g

CORNBREAD AND CHORIZO STUFFING



CORNBREAD AND CHORIZO STUFFING image

Categories     Vegetable     Side     Thanksgiving     Stuffing/Dressing

Yield 8-10 servings

Number Of Ingredients 11

4 ears of corn, husked
1/2 pound chorizo, peeled and thickly sliced
1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted
1 sweet onion, minced (2 cups)
3 celery ribs, finely diced (1 1/2 cups)
3 large garlic cloves, minced
2 large poblano chiles or 3 large jalapeños, seeded and finely diced
1 1/2 tablespoons chopped thyme
Crispy Skillet Corn Bread, coarsely crumbled (13 cups)
2 cups Rich Turkey Stock or low-sodium chicken broth
Salt and freshly ground pepper

Steps:

  • Preheat the broiler and position a rack 8 inches from the heat. Broil the corn, turning, until lightly charred, about 7 minutes. Let cool slightly, then cut the kernels from the cobs. In a food processor, chop the chorizo into 1/2-inch pieces. In a large skillet, cook the chorizo over moderately high heat, stirring occasionally, until the fat is rendered, about 5 minutes. Drain the chorizo and transfer to a paper towel-lined plate; discard the fat. Wipe out the skillet and melt the 4 tablespoons of solid butter in it. Add the onion, celery, garlic, poblanos and thyme and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Scrape into a large bowl. Add the chorizo, corn kernels, corn bread, melted butter and stock. Season with salt and pepper and stir well. Let cool. Bake the stuffing at 375 in the baking dish for about 30 minutes, or until heated through and crisp on top.

CHORIZO CORNBREAD STUFFING



Chorizo Cornbread Stuffing image

With a little bit of Mexican flare, this cornbread dressing is a nice twist on a holiday favorite. The combination of cilantro, fresh herbs, and fresh vegetables really make this special and full of flavor. This stuffing isn't only beautiful when presented, it tastes amazing!! NOTE: I baked three (3) 8.5 oz boxes of cornbread...

Provided by Dannell M

Categories     Other Side Dishes

Time 50m

Number Of Ingredients 13

1 lb beef chorizo
1/2 c butter
1 small red onion, chopped
1/2 c celery, chopped
1/2 c carrot, chopped
6 clove garlic, minced
1/4 c cilantro, chopped
1 Tbsp fresh thyme
1 Tbsp fresh sage
1 Tbsp fresh oregano
2 1/2 c chicken broth
12 c cornbread, cubed 3/4" cubes
salt and pepper

Steps:

  • 1. Cook the chorizo and drain off the fat. Remove from skillet.
  • 2. Saute the onions and celery in butter.
  • 3. Add the garlic, carrots, and other spices. Saute for a couple of minutes.
  • 4. Add in the chorizo and stir together.
  • 5. Place the cubed cornbread into a large mixing bowl. Stir in the seasoning mix chorizo and place into a prepared baking dish.
  • 6. Slowly add the broth until it is just wet enough. Don't soak it or your stuffing will turn out mushy. Bake at 350 until heated through, about 30 minutes.

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