CHORIZO-CRANBERRY STUFFING
Discover your new favorite stuffing recipe with this Chorizo-Cranberry Stuffing. Requiring just four ingredients, this sweet and savory Chorizo-Cranberry Stuffing is the perfect addition to the Thanksgiving menu.
Provided by My Food and Family
Categories Thanksgiving Side Dishes
Time 20m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 4
Steps:
- Cook chorizo in skillet until done, stirring occasionally; drain.
- Prepare stuffing mixes in large saucepan as directed on package.
- Add chorizo, cranberries and cilantro to stuffing; mix well.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 510 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 5 g, Protein 5 g
CHORIZO & CRANBERRY CORNBREAD STUFFING
Steps:
- Preheat oven to 350 degrees F. Butter a shallow two-quart baking dish and a sheet of foil if casserole does not have a tight-fitting lid. If cooking other items, toast the cornbread ahead of time.
- In a microwave-safe container, at least one cup in volume, heat vinegar and three tablespoons water to a boil in the microwave, about 1 minute. Add the cranberries and let sit until plump, about 15 minutes. Drain and reserve both cranberries and liquid.
- Meanwhile, if not packaged and already dry throughout, spread cornbread on a rimmed baking sheet and toast until golden brown, 10-15 minutes, stirring every few minutes Let cool. Place in a very large bowl. Add the soaked cherries, but at this point do not mix, and do not mix in any of the added items until instructed.
- In a large skillet, add the oil and heat over medium-high heat. Add the chorizo and cook, stirring occasionally and breaking into small pieces with a wire type potato masher or spoon, until browned and cooked through five to six minutes. If chorizo starts to stick, add a little water and cook until water burns off. Transfer chorizo to the bowl with the cornbread, using a slotted spoon and leaving any drippings behind.
- Add onions and celery to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, eight to ten minutes. Add garlic and poultry seasoning and cook, stirring, until fragrant, about 2 minutes. Add salt and pepper and stir. Transfer to the bowl with the cornbread.
- Reduce heat to medium and add reserved cherry soaking liquid to skillet, scraping up any browned bits, until almost all evaporated about 30 seconds. Add 1/4 cup butter (the butter not in pieces) and melt, scraping skillet if needed. Drizzle over the cornbread in the bowl.
- Whisk egg and 2 cups stock in a medium bowl; pour over cornbread mixture. Gently toss, adding more stock by the quarter cupful as needed (you may not use it all), until combined and cornbread is moist. Mix carefully to avoid breaking cornbread into crumbs. Transfer to prepared dish.
- Cover with buttered foil or casserole lid; bake until a paring knife inserted into the center comes out hot, 15 to 20 minutes. Increase oven temperature to 450°. Uncover, dot with the butter pieces and bake until top is golden brown and crisp another 10 to 20 minutes. Let sit 10 minutes before serving.
CHORIZO, KALE AND CORNBREAD STUFFING
Provided by Food Network Kitchen
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.
- Add the celery, onion and bell pepper; season with 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the kale and 1/2 teaspoon salt and cook, stirring, until just wilted, about 1 minute. Add the chicken broth and bring to a simmer, then remove from the heat and let cool slightly.
- Whisk the eggs and cilantro in a large bowl. Add the cornbread, potato bread and broth mixture and gently mix until all the bread is moistened.
- Butter a 3-quart baking dish. Add the stuffing and dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and continue to bake until golden brown, 20 to 30 more minutes.
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
CORN-BREAD AND CHORIZO STUFFING
Provided by Lillian Chou
Categories Side Bake Thanksgiving Dinner Stuffing/Dressing Sausage Cornmeal Corn Fall Family Reunion Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
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.
CHORIZO STUFFING
Categories Kosher
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- Toss the breadcrumbs with 2 tablespoons olive oil. Spread them on a baking sheet and toast 6 to 8 minutes, stirring once or twice, until they are golden brown.
- Heat a medium pot over high heat for 1 minute. Add the remaining 6 tablespoons olive oil, the rosemary sprig, and the chile; let them sizzle in the oil about 1 minute. Stir in the onions, garlic, and thyme, and season with salt and pepper. Turn the heat down to medium and cook about 10 minutes, until the onions are translucent. Transfer the mixture to a large bowl and discard the rosemary and chile.
- While the onions are cooking, heat a medium sauté pan over high heat for 2 minutes. Crumble the chorizo into the pan, and sauté about 8 minutes, until the sausage is crisp and cooked through. Drain the chorizo of excess oil and add it to the bowl with the onions. Stir in the breadcrumbs, mint, and parsley, and combine well. Taste for seasoning.
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