Spicy Cornbread Dressing With Chorizo Recipes

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SPICY CHORIZO CORNBREAD SAGE DRESSING



Spicy Chorizo Cornbread Sage Dressing image

Whether for Thanksgiving or a side dish any night, this moist, spicy, aromatic dressing is always a favorite.

Provided by Toni Dash

Categories     Side Dish

Time 1h15m

Number Of Ingredients 13

3 tablespoons unsalted Butter
1 cup Corn Kernels (, fresh or frozen and thawed)
1 medium Red Onion (, chopped)
2 stalks Celery (, trimmed and chopped)
2 cloves Garlic (, minced)
1 pound loose/bulk Mexican Chorizo (, roughly chopped*)
4 cups prepared Cornbread ((gluten-free or with gluten), coarsely crumbled (_note: can be stale_))
1 ½ teaspoon fresh Thyme leaves ((removed from about 8-10 medium sprigs))
1 tablespoon fresh Sage leaves (, diced (approximately 10-12 medium-large sage leaves))
½ teaspoon Kosher Salt
½ teaspoon Black Pepper
1 Egg (, beaten)
1 cup Low-Sodium Chicken Broth/Stock

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.

Nutrition Facts : Calories 573 kcal, Carbohydrate 31 g, Protein 23 g, Fat 39 g, SaturatedFat 16 g, Cholesterol 131 mg, Sodium 1584 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

CHORIZO AND CORNBREAD STUFFING



Chorizo and Cornbread Stuffing image

Provided by Aarón Sánchez

Categories     side-dish

Time 55m

Yield 3 cups

Number Of Ingredients 10

1 pound fresh Mexican chorizo
1 medium white onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
2 cups coarsely crumbled cornbread
1/4 cup chopped fresh cilantro, plus more for garnish (optional)
1/2 cup chicken stock (low-sodium store-bought is fine)
1 tablespoon unsalted butter
Grated cotija cheese, for garnish (optional)

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 CORNBREAD STUFFING



Chorizo Cornbread Stuffing image

An easy, no-fuss, make-ahead crumbly stuffing with a kick of heat that the whole family will go crazy for!

Provided by Chungah Rhee

Yield 3 cups

Number Of Ingredients 8

1/2 cup chorizo
2 cloves garlic, minced 1 onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
2 cups diced jalapeno cornbread, homemade or store-bought
2 tablespoons chopped fresh cilantro leaves
1/2 cup chicken stock
Kosher salt and freshly ground black pepper, to taste

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.

SPICY CORNBREAD STUFFING



Spicy Cornbread Stuffing image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes about 10 cups, enough for a 16- to 18-pound turkey

Number Of Ingredients 11

3/4 cup pine nuts
1 recipe Jalapeno Cornbread, day old
1 pound cured chorizo sausage, cut into 1-inch pieces
1 tablespoon olive oil
2 small onions, coarsely chopped
6 ribs celery, coarsely chopped
2 cloves garlic, minced
1 cup homemade chicken or turkey stock, or low sodium canned chicken or turkey stock
4 tablespoons unsalted butter, melted
1 bunch cilantro leaves, washed well, dried, and roughly chopped
Coarse salt and freshly ground pepper

Steps:

  • Heat oven to 350 degrees. Spread pine nuts in one layer on a baking sheet. Bake until golden brown and fragrant, 2 to 4 minutes. Transfer to a shallow bowl, and set aside. Cut cornbread into 3/4-inch cubes, and spread evenly on a baking sheet. Bake, shaking pan periodically, until golden brown on edges, about 20 minutes. Transfer to a large bowl, and set aside.
  • In a food processor, pulse sausage until coarsely chopped; do not overprocess. Set aside.
  • Heat oil in a large skillet over medium-high heat. Add onions, and cook until translucent, about 4 minutes. Add celery and garlic, and cook until celery is soft, about 5 minutes more. Add sausage and pine nuts, and cook for 1 minute more. Add stock, and cook until absorbed, about 2 minutes.
  • Pour sausage mixture over cornbread, and mix well. Add butter and cilantro, and mix to combine. Let cool completely before stuffing turkey.

SPICY CORNBREAD STUFFING WITH CHORIZO AND SWEET POTATOES



Spicy Cornbread Stuffing with Chorizo and Sweet Potatoes image

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

3 lb. cornbread, cut into 1" cubes (about 20 cups)
2 lb. sweet potatoes, peeled, cut into 1/2" pieces (about 6 cups)
2 Tbsp. kosher salt, divided, plus more
3 Tbsp. extra-virgin olive oil, divided
2 lb. fresh chorizo, torn into small pieces
2 large onions, chopped
2 celery stalks, chopped
2 Fresno chiles or jalapeños, chopped (optional)
6 garlic cloves, thinly sliced
2 tsp. paprika
3 tsp. freshly ground black pepper, divided
2 bunches Tuscan kale, stemmed, torn into 2" pieces (about 12 cups)
1 cup hard cider or dry white wine
1/4 cup chopped sage
6 large eggs, beaten to blend
2 quarts homemade chicken stock or low-sodium chicken broth
1/4 cup apple cider vinegar
3/4 cup unsalted butter, melted, divided
Special Equipment
A large roasting pan or large disposable aluminum roasting pan

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.

SPICY CORNBREAD DRESSING WITH CHORIZO



Spicy Cornbread Dressing with Chorizo image

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

2 tablespoons vegetable oil, divided, plus more for greasing pan
1 cup chopped yellow onion (from 1 small onion)
1 pound fresh Mexican chorizo
1 cup chopped green bell pepper (from 1 small pepper)
3/4 cup chopped celery (from 3 medium stalks)
1 tablespoon chopped garlic (from 3 medium garlic cloves)
3 scallions, chopped, white and green parts separated
8 cups coarsely crumbled cornbread (from about 1 1/2 lb.)
1/2 cup chopped fresh cilantro
1/3 cup chopped seeded jalapeño chile (from 1 large or 2 small chiles)
1 teaspoon kosher salt
1 teaspoon black pepper
2 large eggs, well beaten
4 cups chicken stock

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.

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