Slow Cooker Chorizo Pecan And Cheddar Stuffing Recipes

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CORNBREAD, CHORIZO, CHERRY, AND PECAN STUFFING



Cornbread, Chorizo, Cherry, and Pecan Stuffing image

Categories     Onion     Side     Thanksgiving     Stuffing/Dressing     Sausage     Pecan     Celery     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free

Yield 8 servings

Number Of Ingredients 15

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, divided, plus more
1/4 cup white wine vinegar
1/2 cup dried tart cherries
10 cups coarsely crumbled cornbread, preferably homemade, dried out overnight
1/3 cup coarsely chopped pecans
1/4 cup olive oil
1 pound fresh chorizo, casings removed
2 medium onions, chopped
4 celery stalks, chopped
Kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
2 tablespoons finely chopped fresh sage
2 large eggs
3 cups chicken stock or low-sodium chicken broth, divided
1/4 cup finely chopped fresh parsley

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.

EASY CHORIZO STUFFING



Easy Chorizo Stuffing image

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

1 pound fresh Mexican chorizo
1 cup chopped onion
1 cup diced celery
1 ¼ cups water
¼ cup butter
1 (6 ounce) package dry stuffing mix (such as Stove Top®)

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

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