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.
SPICY CORNBREAD DRESSING WITH CHORIZO
This year, add a little kick to your Thanksgiving turkey with this spicy cornbread dressing. Flavored with jalapenos, chorizo, and cilantro, it will be a welcome change of pace from your usual recipe. Whether you make the cornbread from scratch or buy it premade, make sure it is savory, not sweet, for the best results.
Provided by Nancie McDermott
Categories Stuffing
Time 40m
Yield Serves 8
Number Of Ingredients 14
Steps:
- Generously grease a 13- x 9-inch baking dish with vegetable oil. Preheat oven to 375°F. Heat a large cast-iron or nonstick skillet over medium-high. Add 1 tablespoon of the oil to skillet, and heat until a piece of onion sizzles when added. Add chorizo, and cook, tossing often and breaking up meat with a spoon, until fragrant and nicely browned, 3 to 5 minutes. Transfer chorizo to a bowl, and set aside. Reserve drippings in skillet.
- Add remaining 1 tablespoon vegetable oil to drippings in skillet. Once oil is hot, add chopped yellow onion, green bell pepper, and celery. Cook over medium-high, tossing often, until mixture is fragrant and softened, 3 to 4 minutes. Add chopped garlic and white parts of scallions, and cook, stirring constantly, until fragrant, about 1 minute. Remove pan from heat.
- Transfer onion mixture to a large bowl, and add crumbled cornbread and cooked reserved chorizo. Stir mixture to combine well. Add chopped cilantro and jalapeño, salt, and black pepper, and stir to combine well. Add beaten eggs and chicken stock, and stir to combine well, making sure mixture is evenly moistened.
- Transfer cornbread mixture to prepared baking dish. Bake in preheated oven until dressing is cooked through and browned, 25 to 35 minutes. Serve hot or warm. Sprinkle dressing with reserved green parts of scallions before serving.
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 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.
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.
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 CHORIZO STUFFING
Provided by Susan Guerrero
Categories dinner, casseroles, side dish
Time 45m
Yield 12 cups
Number Of Ingredients 18
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
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.
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CORNBREAD-CHORIZO DRESSING RECIPE -SUNSET MAGAZINE
From sunset.com
3/5 (36)Estimated Reading Time 2 minsServings 16Calories 376 per serving
- In a 10- to 12-inch frying pan over medium heat, stir chorizo until crumbly and browned (leave some large chunks), 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 until fragrant, 1 minute. Add chorizo and 2 cups chicken broth and cook 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 1/2 cup 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, 10 to 15 minutes longer. Serve hot.
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