Sheet Pan Stuffing With Chorizo And Chimichurri Recipes

SHEET PAN STUFFING WITH CHORIZO AND CHIMICHURRI

Steps:

• Preheat your oven to 375 degrees F.
• In a medium bowl, toss together the bread, chorizo, 1/4 cup of the olive oil, parsley and a pinch of salt. Gently massage the oil into the bread, making sure the bread absorbs all the oil, taking care not to tear the bread. Spread out evenly on a sheet pan. Set aside.
• In the same medium bowl, toss together the kale, dandelion greens, remaining 1/4 cup olive oil and a pinch of salt. Spread the greens onto another sheet pan.
• Bake both sheet pans until the bread and chorizo are just beginning to brown around the edges and the greens have wilted, about 15 minutes. Remove both pans from the oven and use a metal spoon or tongs to flip the ingredients on each. Bake until the greens are completely wilted and just beginning to crisp and the bread is toasted all over and the chorizo is golden brown, 8 to 10 minutes.
• While the bread and greens roast, add the currants to a small bowl and cover with hot water. Let soak until softened and plump, about 12 minutes. Drain.
• When done roasting, transfer the bread, chorizo and greens to a large heatproof bowl. Add the plumped currants, radicchio, Parmesan and chimichurri. Toss until all the ingredients are evenly combined and coated with chimichurri. Transfer to a serving bowl and serve warm or at room temperature.
• Combine all the ingredients in a large mortar and pestle or a food processor; crush or process until the chimichurri resembles pesto in texture. Taste and add more salt and pepper, if needed. Set aside or refrigerate in an airtight container for up to 3 days.

CORNBREAD, CHORIZO, CHERRY, AND PECAN STUFFING

Steps:

• Preheat oven to 400°. Butter a shallow 3-quart baking dish and a sheet of foil. Bring vinegar and 2 tablespoons water to a boil in a small saucepan; remove from heat and add cherries. Let sit until cherries are plump, 15-20 minutes.
• Meanwhile, spread out cornbread on a rimmed baking sheet and toast until golden brown, 10-15 minutes. Let cool. Place in a very large bowl.
• Drain cherries, reserving soaking liquid, and add cherries to bowl with cornbread (do not mix).
• Reduce oven temperature to 350°. Toast pecans on a clean rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8-10 minutes. Let cool; add to bowl.
• Meanwhile, heat oil in a large skillet over medium-high. Cook chorizo, stirring occasionally and breaking into small pieces with a spoon, until browned and cooked through, 8-10 minutes. Transfer to bowl with a slotted spoon.
• Add onions and celery to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, 10-12 minutes. Add garlic and sage; cook, stirring, until fragrant, about 2 minutes. Transfer to bowl.
• Reduce heat to medium and cook reserved cherry soaking liquid in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add 1/2 cup butter; cook, stirring, until melted. Drizzle over bread mixture.
• Whisk eggs and 2 cups stock in a medium bowl; pour over cornbread mixture. Add parsley, season with salt and pepper, and gently toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and cornbread is hydrated. Mix carefully to avoid breaking cornbread into crumbs. Transfer to prepared dish and dot with remaining 1/4 cup butter.
• Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
• Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.

SHEET PAN CHORIZO WITH POTATOES AND ASPARAGUS FOR TWO

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place potatoes and carrots in a baking sheet. Season with 2 tablespoons olive oil, salt, ground black pepper, garlic powder, and smoked paprika; toss until well coated. Place chorizo sausages on top.
• Bake in the preheated oven until sausages are golden, about 15 minutes.
• Remove sausages and slice in rounds. Add red onion and asparagus; place sausage slices in the sheet pan. Drizzle with remaining olive oil; toss to coat.
• Bake in the preheated oven until vegetables are golden and roasted, about 15 minutes more.

CHORIZO-CRANBERRY STUFFING

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.

CORN & CHORIZO STUFFING RECIPE BY TASTY

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!

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.

STOVE TOP EASY CHEESY CHORIZO STUFFING

Steps:

• Crumble chorizo into large saucepan; cook on medium-high heat until done, stirring frequently. Remove from pan; drain.
• Prepare stuffing in same saucepan as directed on package.
• Stir in chorizo and cheese. Cover. Remove from heat. Let stand 5 min. Fluff with fork.