Chorizo Cornbread Stuffing/Dressing
Submitted By: Taz
Ingredients:
1 Lb Fresh Mexican Chorizo
1 Medium Red Onion* - diced
1 Medium Carrot - peeled and diced
1 Large Celery Stalk - diced
3 cloves Fresh Garlic - minced
2 Cups baked and cooled Corn Bread** - coarsely crumbled
½ Cup Low Sodium Chicken Stock - can substitute vegetable stock if desired
¼ Cup Fresh Cilantro Leaves*** - chopped
Fresh Ground Black Pepper and Kosher Salt to taste
-OPTIONAL GARNISH-
Grated/Crumbled Cotija or Queso Añejo Mexican cheese
Additional chopped cilantro or flat leaf parsley
Preparation:
- Preheat oven to 350ºF
- Place a large skillet over medium heat - Add chorizo and allow to cook (stirring occasionally to break it up) until browned (apx 4-5 minutes)
- Once the chorizo has browned, add the onion, carrot, celery, and garlic to the skillet - Continue to cook (stirring frequently) until the vegetables have browned (apx 8-10 minutes)
- Once the vegetables have browned, add the crumbled cornbread and cilantro/parsley to the mixture and, while gently stirring, slowly add the stock (you want the mixture to be moist but not wet so adjust stock amount as needed) - Make sure everything is well combined
- Adjust seasoning to taste with fresh ground black pepper and kosher salt
- Butter a small casserole or an 8"X8" baking dish with unsalted butter or nonstick cooking spray
- Transfer the chorizo/cornbread mixture to the buttered dish and gently 'spread' into a single layer
- Place in top third of the oven and allow to bake until lightly browned on top (apx 20 minutes)
- Garnish as desired and serve hot
*
Can substitute a medium white onion if desired
**
Store bought cornbread is fine for this - For a little extra flavor and heat you can use jalapeño
cornbread if desired
***
Can substitute flat leaf parsley if desired
