Mexican Chorizo Cornbread Stuffing Recipes

CHORIZO, APPLE AND CORNBREAD STUFFING

Steps:

• Heat a large 12-inch skillet over medium heat. Once it is hot, add chorizo, and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 minutes.
• Stir in the onion and sauté for 2 to 3 minutes, until it softens. Stir in the garlic and cook until fragrant, less than 1 minute. Add the celery, apples, pecans, thyme, marjoram, and salt and continue cooking for 5 to 6 more minutes, until the celery and apples have softened.
• Scrape the mixture into a big bowl. Toss in the corn bread, pour in the chicken broth, and mix gently with a spatula or large wooden spoon until well combined.
• Transfer the stuffing to a baking dish. Pour the reserved 1 cup cooking juices from the turkey over the stuffing and bake at 350 degrees Fahrenheit for 20 minutes, or until it is hot throughout and the top is crisped.

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 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.

MEXICAN CORNBREAD STUFFING

Steps:

• Heat oven to 400°F. Grease 8-inch square pan with butter or cooking spray. In medium bowl, stir cornbread ingredients just until blended (batter will be lumpy). Pour into pan. Bake 16 to 18 minutes or until golden brown. Cool.
• Reduce oven temperature to 325°F. Grease 3-quart casserole with butter or cooking spray.
• Coarsely crumble cornbread onto large cookie sheet. Bake 20 minutes or until slightly dry. Remove cornbread from cookie sheet to large bowl; set aside.
• In 12-inch skillet, melt 1/4 cup butter over medium-high heat. Add onions, bell peppers, chiles, sage and oregano. Cook about 10 minutes, stirring frequently, until vegetables are softened. Add vegetable mixture to cornbread crumbs in bowl. Stir in thawed corn, corn chips and cilantro.
• In medium bowl, beat 3 eggs, the sugar, salt and pepper. Stir in cream corn. Add to vegetable-cornbread mixture; stir until blended. Spoon into casserole.
• Cover with foil; bake 30 minutes. Uncover; bake 20 minutes longer or until thoroughly heated and top is golden brown.

SPICY CHORIZO CORNBREAD DRESSING

Steps:

• Grease a 9x13-inch baking dish and preheat oven to 375 degrees.
• Heat a large non-stick skillet over medium-high heat. Add chorizo and cook until nicely browned, breaking it apart as much as possible. Remove chorizo with a slotted spoon and set aside.
• Add butter to the grease in the pan and heat over medium heat until melted. Add the onion, green pepper, and celery. Cook until softened, about 3 to 4 minutes.
• Add jalapeno, garlic powder, and green onion and cook for 1 more minute. Transfer mixture to a large bowl.
• Add chorizo, cilantro, cornbread, salt, pepper and eggs and mix well.
• Mix in 3 1/2 cups of chicken broth. If really moist, 3 1/2 cups is enough. If not, add more chicken broth.
• Transfer to prepared pan. Scatter butter slices on top. Bake fro 30 to 35 minutes, or until browned on top.

SPICY CORNBREAD DRESSING WITH CHORIZO

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

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.

MEXICAN CHORIZO CORNBREAD STUFFING

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.

CORNBREAD STUFFING WITH CHORIZO AND CHILES

Steps:

• Heat the oven to 350 degrees F.
• Heat the butter in a 4-quart saucepan over medium-high heat. Add the onion and celery and cook until the vegetables are tender-crisp, stirring occasionally. Remove the saucepan from the heat.
• Add the broth, stuffing, sausage, chiles and cilantro to the saucepan and mix lightly. Spoon the stuffing mixture into a greased 2-quart casserole. Cover the casserole.
• Bake for 30 minutes or until the stuffing mixture is hot.

SPICY CHORIZO CORNBREAD SAGE DRESSING

Steps:

• Preheat oven to 350
• In a large, ovenproof skillet, melt the butter over medium-high heat.
• Add the corn, onion, celery and garlic. Saute for 10 minutes, stirring occasionally. Onions will become translucent and may begin to brown slightly.
• Add the chorizo and brown for 2-3 minutes, breaking up the sausage as it cooks.
• Add the sage and thyme. Saute for 1-2 minutes allowing the herbs to become fragrant.
• Add the cornbread, salt and pepper. Using a cooking spoon, mix well to combine all ingredients evenly.
• Add the egg and mix again.
• Pour the chicken stock evenly over the cornbread mixture. There is no need to mix again if pouring the broth evenly over the cornbread mixture.
• Place in the oven, covered, for 30 minutes. Remove lid and allow to brown on top slightly (10-15 additional minutes). Serve immediately. Additional chopped sage and thyme can be added to garnish the dressing.

CORNBREAD STUFFING WITH CHORIZO

Steps:

• Preheat oven to 350°F. Grease the inside of a large casserole dish with butter and set aside.
• Heat a large nonstick skillet over medium-high heat. Add chorizo and crumble it up with a spatula. Cook until browned, about 5 minutes.
• Add onion, celery, garlic, sage, rosemary and thyme and cook, stirring occasionally, for 10 minutes until vegetables begin to soften. Remove from heat.
• In a medium bowl, add the chicken stock and egg. Whisk until fully combined.
• Add the cornbread and cooked chorizo mixture to the greased casserole dish. Gently toss together to combine.
• Pour the chicken stock mixture evenly over the cornbread stuffing.
• Bake for 25 minutes. Garnish with fresh herbs if desired and serve immediately.

CORNBREAD AND CHORIZO 'CAKE'

Steps:

• Heat oven to 350ºF.
• Cook chorizo and bell peppers in large skillet until chorizo is done, stirring frequently. Drain chorizo mixture; return to skillet. Stir in cheese; set aside.
• Brush inside of 12-cup fluted tube pan or 10-inch tube pan with 1 Tbsp. butter. Add flour; shake pan to evenly coat inside of pan with flour. Invert pan, then tap bottom and side of pan to remove any excess flour.
• Empty muffin mixes into large bowl. Add eggs, peppers, 1 cup sour cream and remaining butter; stir just until blended. Spoon half the batter into prepared pan. Use back of spoon to evenly spread batter onto bottom of pan, then drag tip of spoon around center of batter to make shallow well. Spoon chorizo mixture into well. Cover with remaining batter, spreading batter to sides of pan to completely cover chorizo mixture.
• Bake 40 to 45 min. or until toothpick inserted near center of 'cake' comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto serving plate; gently remove pan.
• Spoon remaining sour cream into resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle sour cream over cake. Serve warm.

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.

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 CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray. Heat a large skillet over medium heat. Add chorizo and cook until browned, about 3-5 minutes, making sure to crumble the chorizo as it cooks. Add garlic, onion, carrot and celery. Cook, stirring occasionally, until vegetables have browned, about 8-10 minutes. Stir in cornbread, cilantro and chicken stock; season with salt and pepper, to taste. Add cornbread mixture to prepared baking dish. Place into oven and bake until heated through and lightly browned on top, about 20 minutes. Serve immediately, garnished with cilantro.