Cornbread And Chorizo Stuffing Recipes

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CHORIZO AND CORNBREAD STUFFING



Chorizo and Cornbread Stuffing image

Provided by Aarón Sánchez

Categories     side-dish

Time 55m

Yield 3 cups

Number Of Ingredients 10

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.

CORN-BREAD AND CHORIZO STUFFING



Corn-Bread and Chorizo Stuffing image

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

Skillet corn bread
1/4 pound Spanish chorizo (cured spiced pork sausage), casing removed and sausage chopped
2 tablespoons vegetable oil
2 medium onions, coarsely chopped (3 cups)
4 celery ribs, coarsely chopped (3 cups)
2 tablespoons chopped garlic
1 teaspoon dried oregano
1 cup reduced-sodium chicken broth
1 large egg

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.

CORNBREAD CHORIZO STUFFING



Cornbread Chorizo Stuffing image

Put a twist on your stuffing by adding fresh Mexican chorizo. This is so delicious, you may want to serve it as a main course.

Provided by Yoly

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 55m

Yield 4

Number Of Ingredients 9

1 pound fresh Mexican chorizo
1 tablespoon salted butter
1 cup diced onion
1 cup diced celery
2 teaspoons chopped garlic
¼ cup chopped cilantro
2 cups crumbled cornbread
½ cup chicken broth
1 tablespoon crumbled cotija cheese

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.

Nutrition Facts : Calories 582.1 calories, Carbohydrate 22.9 g, Cholesterol 107.1 mg, Fat 42.2 g, Fiber 2.6 g, Protein 26.4 g, SaturatedFat 16.7 g, Sodium 1597.6 mg, Sugar 4.8 g

CORN & CHORIZO STUFFING RECIPE BY TASTY



Corn & Chorizo Stuffing Recipe by Tasty image

Here's what you need: yellow cornmeal, all-purpose flour, salt, baking powder, baking soda, eggs, buttermilk, milk, honey, unsalted butter, prepared cornbread, hawaiian sweet roll, fresh chorizo, waxy potato, celery, carrot, garlic, medium onion, poultry stock, butter, fresh cilantro, salt, pepper

Provided by Carrie Hildebrand

Categories     Sides

Yield 8 servings

Number Of Ingredients 23

1 cup yellow cornmeal
½ cup all-purpose flour
¾ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
2 eggs
1 cup buttermilk
½ cup milk
1 tablespoon honey
3 tablespoons unsalted butter, melted and divided
1 prepared cornbread, cut into small cubes
1 pack hawaiian sweet roll, cut into small cubes
1 cup fresh chorizo
1 cup waxy potato, diced small
1 rib celery, diced small
½ cup carrot, diced small
4 cloves garlic, miced
1 medium onion, minced
1 cup poultry stock
4 tablespoons butter
1 bunch fresh cilantro, minced
salt
pepper

Steps:

  • Preheat oven to 400°F (200°C).
  • To make the cornbread, place the cornmeal in a large bowl and sift in the flour, salt, baking powder and baking soda, and whisk to combine.
  • In a separate bowl, beat together the eggs, buttermilk, milk and honey.
  • Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.
  • Use a tablespoon of the melted butter to grease a 9" (23 cm) baking pan. Whisk the rest of the melted butter into the batter just until combined. Bake 35-40 mins until tester comes out clean. Set aside to cool.
  • Turn oven down to 350°F (180°C).
  • In a cast iron pan, brown the chorizo until the fat is rendered out. Remove chorizo from pan and set aside. Remove half of the fat from the pan and discard.
  • In the same chorizo pan, add potatoes, onions, carrots, celery, garlic and saute until soft and caramelized.
  • Place the cubed cornbread and Hawaiian rolls on a baking sheet in a single layer. Toast in the oven until golden brown.
  • In a large bowl, mix together chorizo and cooked vegetables. Carefully mix in stock, adding in increments until moist but not wet to avoid mushy stuffing. Season to taste with salt and pepper.
  • Place stuffing in a baking dish and top with a few slices of butter, place in the oven and bake for about 15 minutes.
  • Garnish with chopped cilantro and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 531 calories, Carbohydrate 52 grams, Fat 30 grams, Fiber 3 grams, Protein 13 grams, Sugar 11 grams

CORNBREAD CHORIZO STUFFING



Cornbread Chorizo Stuffing image

Categories     Pork     Side     Bake     Thanksgiving     Parade

Yield Makes 16 cups of stuffing, enough for a 20- to 24-pound turkey

Number Of Ingredients 12

2 loaves cornbread, homemade or store-bought
4 tablespoons olive oil
1 tablespoon dried thyme
Salt and freshly ground black pepper, to taste
1 1/2 pounds chorizo or andouille sausage sausages, halved lengthwise and cut into 1/2-inch pieces
2 tablespoons unsalted butter
3 cups chopped red or yellow onions
6 ribs celery, chopped
1 cup dried apricots, halved
1 cup dried cherries
1 cup coarsely chopped pecan halves
1/2 cup defatted chicken broth

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.

CORN BREAD CHORIZO STUFFING



Corn Bread Chorizo Stuffing image

Provided by Susan Guerrero

Categories     dinner, casseroles, side dish

Time 45m

Yield 12 cups

Number Of Ingredients 18

1 tablespoon oil
1 pound chorizo
1/2 cup butter
1 cup chopped onions
1 cup diced celery
1/2 cup diced carrots
4 to 6 serrano chilies, deribbed, seeded and minced
1 sweet red pepper, chopped
1 cup chopped chayote, optional
6 cloves garlic, minced
1/4 cup bourbon
8 cups coarsely crumbled corn bread (this is the yield of an 8-by-8 pan)
3 teaspoons fresh thyme leaves
3 teaspoons minced fresh sage
3 tablespoons chopped cilantro
1/2 cup chicken or turkey stock, or more
1 teaspoon salt, or to taste
Freshly ground black pepper

Steps:

  • Heat oven to 350 degrees.
  • Heat oil in a medium pan over medium heat. Crumble in chorizo and brown. Drain, set aside.
  • In a large frying pan, melt butter over medium-high heat. Add onion, celery, carrots, chilies, sweet pepper and chayote, turn heat to high and sauté for 8 to 10 minutes. Make a well in center with spoon and add garlic, stir until fragrant, but not browned. Deglaze with bourbon for one minute or until liquid evaporates. Put vegetables in a bowl, add corn bread, sausage and herbs. Moisten with stock, season with salt and pepper, stir to combine.
  • Stuff a 10- to 12-pound turkey. Or put in a large casserole and moisten with another 1/2 cup stock, or more, to your liking. Cover, bake 25 minutes.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 472 milligrams, Sugar 2 grams, TransFat 0 grams

MEXICAN CHORIZO CORNBREAD STUFFING



Mexican Chorizo Cornbread Stuffing image

This is the stuffing recipe used in my family at Thanksgiving. You can assemble the dressing (up to the baking) up to 2 days ahead; cover and chill. Remove from refrigerator about 3 hours before baking to bring to room temperature.

Provided by Member 610488

Categories     Grains

Time 1h10m

Yield 8-10

Number Of Ingredients 13

12 cups cornbread, cut into 3/4 inch cubes
8 ounces chorizo sausage, Mexican-style firm with casings removed
1/2 cup butter
1 medium red onion, peeled and chopped
1/2 cup celery, thinly sliced
1/2 cup carrot, minced
6 garlic cloves, peeled and minced
1 tablespoon fresh cilantro, rough chopped
1 teaspoon fresh thyme, rough chopped
1 teaspoon fresh oregano, rough chopped
1 teaspoon fresh sage leaf, rough chopped
1/2 cup fat-skimmed chicken broth
salt & fresh ground pepper

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.

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Top Asked Questions

What do you add to chorizo for stuffing?
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.
How long to cook Chorizo Stuffing in oven?
Directions. 1 Preheat the oven to 350 degrees F. 2 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 ... 3 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.
How to cook corn bread with stuffing in it?
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.
How do you cook chorizo in a skillet?
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.

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