CHORIZO AND CORNBREAD STUFFING
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.
EASY CHORIZO STUFFING
Kick your up stuffing another notch by adding Mexican chorizo. To make it easy, I used prepackaged chorizo found in the refrigerated section of all markets.
Provided by Yoly
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Remove casings from chorizo. Cook with onions and celery in a large skillet until chorizo is crumbly and browned and onions and celery are softened, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
- Bring water to a boil in the same skillet. Add butter to the boiling water and allow to melt. Pour stuffing mix into the boiling water and remove from heat. Stir and cover with a lid. Allow stuffing to stand for 5 minutes. Fold in chorizo mixture and stir until well combined.
Nutrition Facts : Calories 466.3 calories, Carbohydrate 25.8 g, Cholesterol 73.9 mg, Fat 31.8 g, Fiber 1.6 g, Protein 18.2 g, SaturatedFat 13.8 g, Sodium 1270.7 mg, Sugar 3.8 g
CORNBREAD, CHORIZO, CHERRY, AND PECAN STUFFING
Categories Onion Side Thanksgiving Stuffing/Dressing Sausage Pecan Celery Bon Appétit Sugar Conscious Peanut Free Soy Free
Yield 8 servings
Number Of Ingredients 15
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
Categories Pork Side Bake Thanksgiving Parade
Yield Makes 16 cups of stuffing, enough for a 20- to 24-pound turkey
Number Of Ingredients 12
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.
CHORIZO, PECAN, AND CHEDDAR STUFFING
Number Of Ingredients 10
Steps:
- 1. Cook chorizo, onion, and celery in skillet until chorizo is no longer pink. 2. Place sausage mixture, stuffing, butter, sage, and pepper in slow cooker. Pour broth over mixture; toss. Cover and cook on low 3-3 1/2 hours. 3. Stir in cheese and pecans.
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ALEJANDRA RAMOS' SPANISH CHORIZO STUFFING RECIPE - TODAY
From today.com
Cuisine American,SpanishTotal Time 1 hr 5 minsCategory Side Dishes
- 1. Preheat oven to 300°F. Tear the bread by hand into about 1- to 1½-inch pieces. Spread onto a sheet pan, drizzle with olive oil and toss to coat. Bake for about 15 minutes or until golden and toasted. Remove from oven and let cool. Transfer bread to a large mixing bowl.
- 2. Raise oven heat to 350°F. 3. Heat 3 tablespoons of olive oil over medium heat. Add the chorizo and onion and 1 teaspoon of kosher salt plus a few cracks of black pepper, sauté until the onions are tender, about 3 to 5 minutes.
- 4. Add the celery, peppers and sauté until vegetables are soft. Add the garlic and cook 1 to 2 minutes, just until fragrant.
- 5. Remove from the heat, and add to the bowl with the bread. Stir in the chopped dates, capers, oregano, paprika, chili flakes and parsley and combine. Add the stock, dry sherry and whisked eggs; toss gently until mixture evenly moistened. 6. Grease a 13- by 9-inch baking dish with olive oil. Transfer stuffing to the baking dish and spread out evenly. Drizzle with more olive oil and bake, uncovered, for about 40 to 45 minutes until heated through and the top is browned and crisp. You can also make the mixture in advance by prepping the day before and keeping it unbaked and covered in the refrigerator overnight.
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