Chorizo Cornbread Stuffing
User Reviews
5
Chorizo Cornbread Stuffing
Description
This recipe starts by cooking chorizo in a skillet until browned, breaking it apart to create a crumbly texture. Aromatics including garlic, onion, carrot, and celery are added and cooked until softened and slightly browned, enhancing their natural sweetness and depth. The mixture is combined with cornbread that may contain diced jalapenos for added flavor and herbed with fresh chopped cilantro.
Chicken stock is incorporated to moisten the stuffing, which is seasoned with kosher salt and freshly ground black pepper. The mixture is placed into a baking dish and baked at 350°F until warmed through and the top attains a slight golden crust.
This dish can be served immediately as a side for holiday meals, especially complementing poultry. The combination of spicy chorizo, savory vegetables, and tender cornbread provides a balanced stuffing with both texture and flavor variety.
Ingredients
- ½ cup chorizo
- 2 cloves garlic minced 1 onion, diced
- 1 carrot peeled and diced
- 1 celery diced, stalk
- 2 cups cornbread homemade or store-bought, with diced jalapeno
- 2 tablespoons cilantro fresh, chopped leaves
- ½ cup chicken stock
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Preheat oven to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
- Heat a large skillet over medium heat. Add chorizo and cook until browned, about 3-5 minutes, making sure to crumble the chorizo as it cooks. Add garlic, onion, carrot and celery. Cook, stirring occasionally, until vegetables have browned, about 8-10 minutes. Stir in cornbread, cilantro and chicken stock; season with salt and pepper, to taste.
- Add cornbread mixture to prepared baking dish. Place into oven and bake until heated through and lightly browned on top, about 20 minutes.
- Serve immediately, garnished with cilantro.
User Reviews
Overall Rating
5
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