Cornbread Chorizo Stuffing Recipe |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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The success of the stuffing utterly depends upon the homemade cornbread. Luckily, it’s easy and may be made a day or two ahead. Spanish chorizo is cured and ready to eat, as opposed to Mexican chorizo, which is fresh and must be cooked. Ingredients:
skillet cornbread |
1 tbs. canola oil |
5 oz. spanish chorizo, casing removed and sausage chopped |
2 medium onions, coarsely chopped (about 3 cups) |
3 celery ribs, coarsely chopped (2 to 2 1/2 cups) |
salt and freshly ground black pepper to taste |
2 tbs. chopped garlic |
1 tsp. dried oregano |
1 cup reduced-sodium chicken broth |
1 large egg |
Directions:
1. Preheat oven to 350 degrees f and coat a 2 to 3-quart shallow baking dish with cooking spray. Cut the cornbread into approximately 1/2-inch pieces and spread them out in a single layer on 2 sheet pans with sides. Bake for about 20 minutes, or bread is dried out, switching positions of the pans and tossing the bread about halfway through. Cool and transfer to a large bowl.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add chorizo and cook until lightly browned, about 2 minutes. Add onions and celery, season with salt and pepper, and continue cooking until vegetables are tender, about 8 minutes. Add garlic and oregano and cook 2 minutes more. Add to cornbread.
3. Whisk together broth and egg, then pour over cornbread mixture and toss well. Transfer to baking dish. Coat a piece of foil with nonstick spray and cover baking dish tightly. Bake in upper third of oven for 1 hour. Remove foil and bake until top is golden, about 15 minutes more. Stuffing mixture may be prepared up to 1 day ahead; add broth and egg just before baking.
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