CHORIZO AND CORNBREAD STUFFING
Provided by Aarón Sánchez
Categories side-dish
Time 13h10m
Yield 6 to 8 servings
Number Of Ingredients 23
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 garlic, carrots, celery and onions to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro. Gradually stir 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 cilantro and cotija if desired.
- Bring 1 cup water to a boil in a small saucepan. Put the chile powder in a small bowl, pour in the boiling water and stir well to make a paste. Let it cool to room temperature.
- Put the ground beef and pork in a large bowl. Add the vinegar, salt and garlic and mix well (your hands are the best tools for this job). Sprinkle with the oregano, canela, black pepper, star anise and cloves and mix well. Add the wine and sugar and mix well. Work the ancho chilie paste into the meat with your fingers until it's well incorporated. Cover and refrigerate overnight before you use it.
- Store in 2-ounce portions in ziptop bags in the refrigerator for up to a week, or freeze for up to 3 months.
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.
CORNBREAD AND CHORIZO STUFFING
This stuffing is for the Tex Mex lovers out there. The combination of spicy chorizo and sweet buttery cornbread are the perfect pair, making this stuffing a nice complement to the Thanksgiving table.
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Make the cornbread: Preheat the oven to 425˚ F and oil a 9-by-13-inch baking dish. Combine the cornmeal, flour, sugar, baking powder and fine salt in a large bowl. Stir in the eggs, milk and vegetable oil until combined. Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool, then cut into 1- to 2-inch cubes. Spread out on a baking sheet and let dry out at room temperature overnight.
- Make the stuffing: Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 minutes. Transfer to a small bowl with a slotted spoon. Add the onion, celery, bell pepper and poblano to the skillet and cook, stirring, until tender, about 8 minutes. Add the garlic, chili powder, sage, oregano and 1 teaspoon each kosher salt and pepper and cook, stirring, 2 more minutes. Remove from the heat and let cool to room temperature.
- Preheat the oven to 350˚ F and butter a 9-by-13-inch or other 3-quart baking dish. Whisk the eggs and 4 cups chicken broth in a large bowl. Add the cubed cornbread (about 12 cups) and the cooled chorizo mixture and toss to coat. (If the cornbread seems dry, add up to 1 more cup broth.) Transfer to the baking dish, dot with the remaining 2 tablespoons butter and cover loosely with foil. Bake 30 minutes, then uncover, top with the pepitas and continue baking, uncovered, until the top is golden and crisp, 30 to 35 more minutes. Top with cilantro before serving.
CHORIZO AND CORN BREAD STUFFING
Provided by Aarón Sánchez
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- 1 pound hard chorizo diced;
- Cook the chorizo in a skillet over medium heat until the fat has been rendered, about 5 minutes.
- Preheat the oven to 350 degrees F.
- Add the onion, carrots, celery, and garlic to the chorizo and cook until the vegetables have carmelized, about 10 minutes.
- Add the crumbled corn bread, chicken stock, and cilantro. Make sure that the stuffing itself is not to dry but at the same time not to wet.
- Place the stuffing into a buttered casserole and bake in the oven until heated through and lightly browned, about 20 minutes.
SPICY CORNBREAD STUFFING WITH CHORIZO AND SWEET POTATOES
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or reduce) the fresh chiles.
Provided by Rick Martinez
Categories Stuffing/Dressing Bread Sweet Potato/Yam Sausage Onion Celery Chile Jalapeño Garlic Paprika Kale Wine Sage Egg Stock Vinegar Butter Thanksgiving
Yield 20 servings
Number Of Ingredients 20
Steps:
- Place racks in upper and lower thirds of oven; preheat to 350°F. Divide cornbread between 2 large rimmed baking sheets. Bake, tossing occasionally and rotating pans top to bottom halfway through, until beginning to brown in spots and dry out, 35-40 minutes. (Drying out the stuffing will help it absorb the eggs and stock without becoming mushy.) Let cool.
- Meanwhile, cook sweet potatoes in a large pot of boiling salted water until just beginning to soften but not fully cooked through, 7-9 minutes. Drain; transfer potatoes to a large bowl.
- Heat 2 Tbsp. oil in a large skillet over medium-high. Cook chorizo, breaking up with a wooden spoon, until lightly browned and slightly undercooked, about 5 minutes. Using a slotted spoon, transfer to bowl with sweet potatoes.
- Heat remaining 1 Tbsp. oil in same skillet over medium. Add onions, celery, chiles (if using), garlic, paprika, 1 Tbsp. salt, and 1 tsp. pepper and cook, stirring often, until vegetables are tender, about 15 minutes. Add kale in batches as it wilts, then cider and sage and cook, stirring occasionally, until liquid is almost completely evaporated, about 5 minutes. Transfer to sweet potato mixture and toss to combine.
- Whisk eggs, stock, and vinegar in a large bowl or pitcher; season with remaining 1 Tbsp. salt and 2 tsp. pepper.
- Brush large roasting pan with an even layer of melted butter. Spread one-third of cornbread pieces in pan. Top with half of sweet potato mixture and spread to evenly distribute. Drizzle one-third of egg mixture over. Repeat with another third of the cornbread, remaining sweet potato mixture, then another third of egg mixture. There will be a lot of liquid in the pan-don't worry, it will become absorbed as the stuffing bakes. Top with remaining cornbread, then drizzle remaining egg mixture over. Brush top with remaining butter. Cover pan with foil and bake stuffing until heated through, about 45 minutes. Uncover and bake until surface is golden and crisp, 20-30 minutes longer.
- Do Ahead: Cornbread can be toasted 1 day ahead; store tightly wrapped at room temperature. Sweet potato, chorizo, and kale mixture can be cooked 1 day ahead; cover and chill.
CORNBREAD CHORIZO STUFFING
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
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
CORNBREAD CHIPOTLE CHORIZO STUFFING
This cornbread stuffing with chorizo, green bell pepper, and TABASCO® Chipotle Pepper Sauce is a great side with chicken, pork, and, of course, your roast turkey.
Provided by Allrecipes Member
Time 1h30m
Yield 14
Number Of Ingredients 10
Steps:
- Place cornbread in a large bowl and set aside. Heat oil in a large skillet over medium heat; add chorizo and cook until browned, about 10 minutes. Remove chorizo from pan and add to cornbread.
- Add bell pepper and onion to drippings in skillet and cook over medium heat until softened. Add 1/2 cup broth to skillet and scrape up any browned bits from bottom of pan. Add to cornbread along with parsley, TABASCO® Chipotle Sauce, salt, and pepper and mix well.
- Add additional broth 1 tablespoon at a time until desired consistency is reached (when stuffing holds together slightly). Spoon stuffing into a buttered 2-quart casserole dish. Cover with foil and bake in a 400 degrees F oven for 30 minutes. Remove foil and bake 20 minutes longer.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 19.9 g, Cholesterol 31.7 mg, Fat 11.1 g, Fiber 2 g, Protein 7.4 g, SaturatedFat 3.7 g, Sodium 681.1 mg, Sugar 3.5 g
CORNBREAD CHORIZO STUFFING
Categories Pork Side Bake Thanksgiving Parade
Yield Makes 16 cups of stuffing, enough for a 20- to 24-pound turkey
Number Of Ingredients 12
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.
CORNBREAD CHIPOTLE CHORIZO STUFFING
This cornbread stuffing with chorizo, green bell pepper, and TABASCO® Chipotle Pepper Sauce is a great side with chicken, pork, and, of course, your roast turkey.
Provided by Allrecipes Member
Time 1h30m
Yield 14
Number Of Ingredients 10
Steps:
- Place cornbread in a large bowl and set aside. Heat oil in a large skillet over medium heat; add chorizo and cook until browned, about 10 minutes. Remove chorizo from pan and add to cornbread.
- Add bell pepper and onion to drippings in skillet and cook over medium heat until softened. Add 1/2 cup broth to skillet and scrape up any browned bits from bottom of pan. Add to cornbread along with parsley, TABASCO® Chipotle Sauce, salt, and pepper and mix well.
- Add additional broth 1 tablespoon at a time until desired consistency is reached (when stuffing holds together slightly). Spoon stuffing into a buttered 2-quart casserole dish. Cover with foil and bake in a 400 degrees F oven for 30 minutes. Remove foil and bake 20 minutes longer.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 19.9 g, Cholesterol 31.7 mg, Fat 11.1 g, Fiber 2 g, Protein 7.4 g, SaturatedFat 3.7 g, Sodium 681.1 mg, Sugar 3.5 g
CORNBREAD CHIPOTLE CHORIZO STUFFING
This cornbread stuffing with chorizo, green bell pepper, and TABASCO® Chipotle Pepper Sauce is a great side with chicken, pork, and, of course, your roast turkey.
Provided by Allrecipes Member
Time 1h30m
Yield 14
Number Of Ingredients 10
Steps:
- Place cornbread in a large bowl and set aside. Heat oil in a large skillet over medium heat; add chorizo and cook until browned, about 10 minutes. Remove chorizo from pan and add to cornbread.
- Add bell pepper and onion to drippings in skillet and cook over medium heat until softened. Add 1/2 cup broth to skillet and scrape up any browned bits from bottom of pan. Add to cornbread along with parsley, TABASCO® Chipotle Sauce, salt, and pepper and mix well.
- Add additional broth 1 tablespoon at a time until desired consistency is reached (when stuffing holds together slightly). Spoon stuffing into a buttered 2-quart casserole dish. Cover with foil and bake in a 400 degrees F oven for 30 minutes. Remove foil and bake 20 minutes longer.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 19.9 g, Cholesterol 31.7 mg, Fat 11.1 g, Fiber 2 g, Protein 7.4 g, SaturatedFat 3.7 g, Sodium 681.1 mg, Sugar 3.5 g
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
MEXICAN CHORIZO CORNBREAD STUFFING
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
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.
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.
CORN & CHORIZO STUFFING RECIPE BY TASTY
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
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 CHIPOTLE CHORIZO STUFFING
Make and share this Cornbread Chipotle Chorizo Stuffing recipe from Food.com.
Provided by Pinay0618
Categories < 4 Hours
Time 1h10m
Yield 7 cups
Number Of Ingredients 10
Steps:
- Place cornbread in a large bowl and set aside. Heat oil in a large skillet over medium heat; add chorizo and cook until browned, about 10 minutes. Remove chorizo from pan and add to cornbread.
- Add bell pepper and onion to drippings in skillet and cook over medium heat until softened. Add 1/2 cup broth to skillet and scrape up any browned bits from bottom of pan. Add to cornbread along with parsley, TABASCO Chipotle Sauce, salt, and pepper and mix well.
- Add additional broth 1 tablespoon at a time until desired consistency is reached (when stuffing holds together slightly). Spoon stuffing into a buttered 2-quart casserole dish. Cover with foil and bake in a 400°F oven for 30 minutes. Remove foil and bake 20 minutes longer.
Nutrition Facts : Calories 183.4, Fat 14.6, SaturatedFat 5, Cholesterol 28.6, Sodium 815.9, Carbohydrate 4.2, Fiber 1, Sugar 1.6, Protein 8.8
More about "cornbread chipotle chorizo stuffing recipes"
CHORIZO CORNBREAD STUFFING - BUTTERNUT BAKERY
From butternutbakeryblog.com
CORNBREAD STUFFING WITH CHORIZO, CHILES, & CILANTRO
From mrshappyhomemaker.com
CHORIZO CORNBREAD STUFFING - A SASSY SPOON
From asassyspoon.com
CORNBREAD CHIPOTLE CHORIZO STUFFING – RECIPES NETWORK
From recipenet.org
CHORIZO CORNBREAD STUFFING - WHAT MOLLY MADE
From whatmollymade.com
CHORIZO CORNBREAD STUFFING WITH JALAPENOS - COOKING ON THE RANCH
From highlandsranchfoodie.com
LUNDS & BYERLYS CHIPOTLE CHORIZO CORNBREAD STUFFING
From lundsandbyerlys.com
PORTUGUESE CHORIZO CORNBREAD STUFFING - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
CORNBREAD ANDOUILLE SAUSAGE STUFFING - THERESCIPES.INFO
From therecipes.info
CHORIZO AND CORNBREAD STUFFING - CACIQUE® INC.
From caciquefoods.com
CHORIZO-AND-CORNBREAD DRESSING RECIPE | MYRECIPES
From myrecipes.com
CORNBREAD- AND CHORIZO-STUFFED PORK CHOPS RECIPE - TODAY
From today.com
CORNBREAD & CHORIZO STUFFING | RACHAEL RAY IN SEASON
From rachaelraymag.com
CORNBREAD & CHORIZO STOVETOP STUFFING - COOKING CLARIFIED
From cookingclarified.com
CHORIZO & CHIPOTLE CORNBREAD DRESSING - MIX & MATCH MAMA
From mixandmatchmama.com
CHORIZO CORNBREAD STUFFING - CHORIZO DE SAN MANUEL
From chorizodesanmanuel.com
CHORIZO-AND-CORNBREAD STUFFING - RACHAEL RAY IN SEASON
From rachaelraymag.com
SMALL BATCH CORNBREAD STUFFING - THERESCIPES.INFO
From therecipes.info
CHORIZO CORNBREAD STUFFING RECIPE - DELISH
From delish.com
CHORIZO CORNBREAD STUFFING - CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
CORNBREAD STUFFING WITH CHORIZO - ISABEL EATS
From isabeleats.com
A CORNBREAD CHORIZO STUFFING RECIPE - KITCHEN KONFIDENCE
From kitchenkonfidence.com
CORNBREAD STUFFING WITH CHORIZO & CHILES - PEPPERIDGE FARM
From pepperidgefarm.com
CHORIZO CORNBREAD STUFFING - 55+ LIFE
From 55pluslifemag.com
MOMMA’S CHORIZO CORNBREAD STUFFING - EL POPULAR - AUTHENTIC …
From elpopular.com
CHORIZO CORNBREAD STUFFING - FOND BONE BROTH TONICS
From fondbonebroth.com
CHORIZO AND CORNBREAD STUFFING RECIPE - QUERICAVIDA.COM
From quericavida.com
RECIPES USING FRESH CHORIZO - THERESCIPES.INFO
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love