Chorizo Apple Dressing Recipes

CHORIZO AND CORNBREAD STUFFING

Chorizo and Cornbread Stuffing image

Provided by Aarón Sánchez

Time 55m

Yield 3 cups

Number Of Ingredients 10

Ingredients

1 pound fresh Mexican chorizo
1 medium white onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
2 cups coarsely crumbled cornbread
1/4 cup chopped fresh cilantro, plus more for garnish (optional)
1/2 cup chicken stock (low-sodium store-bought is fine)
1 tablespoon unsalted butter
Grated cotija cheese, for garnish (optional)

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.

CHORIZO APPLE DRESSING

CHORIZO APPLE DRESSING image

Categories Bake Sauté Thanksgiving Stuffing/Dressing Apple Sausage

Yield 8-12 people

Number Of Ingredients 14

Ingredients

1/2-pound sourdough bread, bread cut into 1/2-inch cubes
3/4 pound pork chorizo sausage, skin removed & chopped
1 large onion, chopped (about 2 generous cups)
1/2 head garlic, minced or pressed
1 cup celery (2-3 stalks), chopped
1 cup carrots (2-3 carrots), chopped
2 tablespoons butter, divided
3 cups 1/2-inch cubes peeled Granny Smith apples (1-2 apples)
1/3 cup dried cranberries
2 tablespoons chopped fresh sage, thyme, rosemary, and parsely
1/2 cup pecans, chopped
1/2 pound kale, chopped
1 1/4 cups low-salt chicken broth
2 large eggs

Steps:

NOTE: This recipe is written to be cooked in a baking pan. You may also stuff this into the turkey, if desired. If so, reduce stock used by half to minimize sogginess. Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 15 to 20 minutes. Transfer bread to very large bowl. Sauté chorizo in heavy large skillet/sauté pan over medium-high heat until cooked through, breaking up into small pieces if necessary, 8 to 10 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes. Add onions and garlic to drippings in skillet; sauté until golden brown, about 12 minutes. Transfer to bowl with bread-sausage mixture (do not clean skillet). Repeat with celery and carrots (add butter if necessary). Melt 1 tablespoons butter in same skillet over medium-high heat. Add apples; sauté until tender, about 10 minutes. Add to bowl with bread mixture; mix in cranberries. Melt remaining tablespoon butter in same skillet over low heat. Add herbs; stir 30 seconds. Add herb butter to bowl with bread-sausage mixture; toss to blend. Spread pecans out on a baking sheet. Toast in oven 5-10 minutes. Add to stuffing mixture. Mix in kale (do NOT precook). Season stuffing with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Position rack in center of oven and preheat to 350°F. Generously butter 15 x 10 x 2-inch glass baking dish. Whisk broth and eggs in medium bowl; add to stuffing and toss to mix. Transfer to prepared baking dish. Bake stuffing uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. Let stand 10 to 15 minutes and serve.

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