CHORIZO AND CORN BREAD STUFFING
Provided by Aarón Sánchez
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the chorizo in a skillet over medium heat until the fat has been rendered, about 5 minutes.
- Preheat the oven to 350 degrees F.
- Add the onion, carrots, celery, and garlic to the chorizo and cook until the vegetables have carmelized, about 10 minutes.
- Add the crumbled corn bread, chicken stock, and cilantro. Make sure that the stuffing itself is not to dry but at the same time not to wet.
- Place the stuffing into a buttered casserole and bake in the oven until heated through and lightly browned, about 20 minutes.
CHORIZO CORNBREAD STUFFING
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
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.
CORNBREAD CHORIZO STUFFING
Put a twist on your stuffing by adding fresh Mexican chorizo. This is so delicious, you may want to serve it as a main course.
Provided by Yoly
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 55m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 582.1 calories, Carbohydrate 22.9 g, Cholesterol 107.1 mg, Fat 42.2 g, Fiber 2.6 g, Protein 26.4 g, SaturatedFat 16.7 g, Sodium 1597.6 mg, Sugar 4.8 g
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.
MEXICAN CHORIZO CORNBREAD STUFFING
This is the stuffing recipe used in my family at Thanksgiving. You can assemble the dressing (up to the baking) up to 2 days ahead; cover and chill. Remove from refrigerator about 3 hours before baking to bring to room temperature.
Provided by Member 610488
Categories Grains
Time 1h10m
Yield 8-10
Number Of Ingredients 13
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.
CHORIZO CORN BREAD STUFFING
Provided by Shelley Wiseman
Categories Bread Onion Side Bake Thanksgiving Stuffing/Dressing Sausage Corn Family Reunion Potluck Hominy/Cornmeal/Masa Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings (10 cups)
Number Of Ingredients 21
Steps:
- For corn bread:
- Heat oven to 400°F with rack in middle and butter an 8-inch square baking pan.
- Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- Whisk together milk, egg, and butter in a small bowl and stir into dry ingredients. Pour batter into buttered baking pan.
- Bake until golden and a tester comes out clean, 25 to 30 minutes.
- Cool corn bread in pan on a rack 10 minutes, then turn out onto rack to cool completely.
- Cut corn bread into 3/4-inch cubes and put in a large bowl.
- For stuffing:
- Melt butter in a 12-inch heavy skillet over medium heat, then add onions and cook, stirring occasionally, until softened, about 8 minutes.
- Add chorizo, corn, sage, salt, and pepper and cook, stirring occasionally, 10 minutes. Remove from heat and add parsley.
- Toss chorizo mixture with corn bread and transfer to a 13- by 9-inch baking pan. Drizzle with chicken broth.
- Bake at 400°F uncovered, until golden brown, about 30 minutes.
CORN BREAD CHORIZO STUFFING
Provided by Susan Guerrero
Categories dinner, casseroles, side dish
Time 45m
Yield 12 cups
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees.
- Heat oil in a medium pan over medium heat. Crumble in chorizo and brown. Drain, set aside.
- In a large frying pan, melt butter over medium-high heat. Add onion, celery, carrots, chilies, sweet pepper and chayote, turn heat to high and sauté for 8 to 10 minutes. Make a well in center with spoon and add garlic, stir until fragrant, but not browned. Deglaze with bourbon for one minute or until liquid evaporates. Put vegetables in a bowl, add corn bread, sausage and herbs. Moisten with stock, season with salt and pepper, stir to combine.
- Stuff a 10- to 12-pound turkey. Or put in a large casserole and moisten with another 1/2 cup stock, or more, to your liking. Cover, bake 25 minutes.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 472 milligrams, Sugar 2 grams, TransFat 0 grams
CORNBREAD CHORIZO STUFFING
Categories Pork Side Bake Thanksgiving Parade
Yield Makes 16 cups of stuffing, enough for a 20- to 24-pound turkey
Number Of Ingredients 12
Steps:
- 1.Preheat the oven to 350°F.
- 2.Cut the cornbread into 1-inch cubes. (You should have about 12 cups.) Place the cubes in a large bowl and toss with 2 tablespoons olive oil and the thyme. Season with salt and pepper. Spread the cubes in 1 layer on 2 baking sheets; bake for 15 to 20 minutes or until lightly toasted, shaking the pans occasionally. Cool and return to the bowl.
- 3.Meanwhile, cook the chorizo in 2 batches in a nonstick skillet over medium-high heat until browned. Using a slotted spoon, remove the chorizo and add to the bowl of cornbread, discarding any fat.
- 4.Place remaining olive oil and butter in a heavy saucepan. Wilt the onions and celery over medium-low heat for 15 to 20 minutes, stirring occasionally. Then stir in the apricots and cherries; cook for 5 to 10 minutes longer. Carefully fold into the cornbread along with the pecans, using a rubber spatula.
- 5.Slowly drizzle in the broth until the stuffing is moist to your liking. Season with salt and pepper. Cool to room temperature before stuffing the turkey.
EASY CHORIZO STUFFING
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
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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CHORIZO CORN BREAD STUFFING RECIPE - JOSE GARCES | FOOD …
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- Preheat the oven to 425°. Warm a 10-inch cast-iron skillet over moderate heat. Add the vegetable oil and heat.
- Meanwhile, in a bowl, sift the flour with the sugar, baking powder and salt. Stir in the cornmeal. Add the milk and eggs and stir lightly. Add the melted butter and stir just until blended.
- Scrape the batter into the hot skillet; the oil should sizzle. Transfer the skillet to the oven and bake the corn bread for about 25 minutes, or until the center springs back when gently pressed. Turn the corn bread out onto a rack to cool. (This will yield 3 pounds of corn bread.)
- Reduce the oven temperature to 375°. In a large saucepan, cook the chorizo over moderate heat until the edges are crisp, about 6 minutes. Add the butter and let it melt. Add the onions, celery and carrot and cook until the onions are translucent, about 12 minutes. Add the garlic, thyme, sage and rosemary and cook until fragrant, about 1 minute. Transfer the chorizo mixture to a large bowl.
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