CHORIZO-GREEN CHILE STUFFING

Chorizo-Green Chile Stuffing image

Provided by Food Network

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 large onion, diced
3 stalks celery, diced
Kosher salt
1 pound bulk chorizo
3 cloves garlic, finely chopped
10 fresh sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped
10 cups 1-inch cubes stale cornbread (about 2 pounds)
2 cups diced roasted green chiles (frozen or canned; preferably Hatch chiles)
3 to 4 cups chicken stock

Steps:

Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion and celery, season with salt and cook, stirring, until softened, about 8 minutes. Add the chorizo and cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the garlic and cook 1 to 2 more minutes. Add the sage and rosemary and cook 1 more minute, then remove from the heat.
Combine the cornbread, chiles and sausage mixture in a large bowl. Add 3 cups chicken stock and toss with your hands until the bread is very moist, adding up to 1 more cup stock if needed. Season with salt. Transfer to a 3-quart baking dish and bake until the stuffing is hot throughout and golden brown on top, 30 to 35 minutes.