CHORIZO CORN BREAD STUFFING

Chorizo Corn Bread Stuffing image

Provided by Shelley Wiseman

Yield Makes 8 to 10 servings (10 cups)

Number Of Ingredients 21

Corn bread:
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1 large egg
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
Stuffing:
1/2 stick (1/4 cup) unsalted butter
2 cups chopped onions
8 ounces Spanish chorizo (dry-cured spiced sausage), casing removed and sausage coarsely chopped (about 1 1/2 cups packed; see Cooks' Notes)
2 cups fresh, or thawed frozen, corn kernels (one 10-ounce package)
1 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup coarsely chopped flat-leaf parsley
2 cups turkey stock or reduced-sodium chicken broth
Special Equipment
8-inch square baking pan

Steps:

For corn bread:
Heat oven to 400°F with rack in middle and butter an 8-inch square baking pan.
Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
Whisk together milk, egg, and butter in a small bowl and stir into dry ingredients. Pour batter into buttered baking pan.
Bake until golden and a tester comes out clean, 25 to 30 minutes.
Cool corn bread in pan on a rack 10 minutes, then turn out onto rack to cool completely.
Cut corn bread into 3/4-inch cubes and put in a large bowl.
For stuffing:
Melt butter in a 12-inch heavy skillet over medium heat, then add onions and cook, stirring occasionally, until softened, about 8 minutes.
Add chorizo, corn, sage, salt, and pepper and cook, stirring occasionally, 10 minutes. Remove from heat and add parsley.
Toss chorizo mixture with corn bread and transfer to a 13- by 9-inch baking pan. Drizzle with chicken broth.
Bake at 400°F uncovered, until golden brown, about 30 minutes.