Cornbread And Chorizo Stuffing Recipes

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds of oven. Butter a 3-quart shallow baking dish.
• Crumble corn bread into 1/2-inch pieces, spreading out in 1 layer in 2 large 4-sided sheet pans. Bake, stirring occasionally, until dry, about 20 minutes. Cool completely and transfer to a large bowl.
• Meanwhile, cook chorizo in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until crisp, 1 to 2 minutes. Add onions, celery, garlic, oregano, and 1 1/4 teaspoon salt and sauté until vegetables are softened, about 10 minutes. Add to corn bread.
• Whisk together broth and egg, then pour over stuffing and toss well. Transfer to baking dish and cover tightly with buttered foil. Bake in upper third of oven 1 hour. Remove foil and bake until top is golden, about 15 minutes more.

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.

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.

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.

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.

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.

Steps:

• Heat oven to 400°F. Grease 8-inch square pan with butter or cooking spray. In medium bowl, stir cornbread ingredients just until blended (batter will be lumpy). Pour into pan. Bake 16 to 18 minutes or until golden brown. Cool.
• Reduce oven temperature to 325°F. Grease 3-quart casserole with butter or cooking spray.
• Coarsely crumble cornbread onto large cookie sheet. Bake 20 minutes or until slightly dry. Remove cornbread from cookie sheet to large bowl; set aside.
• In 12-inch skillet, melt 1/4 cup butter over medium-high heat. Add onions, bell peppers, chiles, sage and oregano. Cook about 10 minutes, stirring frequently, until vegetables are softened. Add vegetable mixture to cornbread crumbs in bowl. Stir in thawed corn, corn chips and cilantro.
• In medium bowl, beat 3 eggs, the sugar, salt and pepper. Stir in cream corn. Add to vegetable-cornbread mixture; stir until blended. Spoon into casserole.
• Cover with foil; bake 30 minutes. Uncover; bake 20 minutes longer or until thoroughly heated and top is golden brown.