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.
CHORIZO-CRANBERRY STUFFING
Discover your new favorite stuffing recipe with this Chorizo-Cranberry Stuffing. Requiring just four ingredients, this sweet and savory Chorizo-Cranberry Stuffing is the perfect addition to the Thanksgiving menu.
Provided by My Food and Family
Categories Thanksgiving Side Dishes
Time 20m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 4
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.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 510 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 5 g, Protein 5 g
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
CHORIZO DRESSING WITH LEEKS
The better the bread you use here (a thick-crusted country loaf, sliced and toasted quite dry in the oven works well), the better the end result. It acts as a kind of canvas for the sweetness of the leeks and the dry, fragrant heat of the chorizo. You can make it well in advance of serving it alongside turkey, chicken or pork, at least as long as you leave time to reheat it in the oven, covered, with a few splashes of stock to moisten it. Just pull off the foil for the last few minutes to allow the top to crisp.
Provided by Sam Sifton
Categories stuffing and dressing, side dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Generously butter one or two large sheet pans. Spread the bread pieces out on the pan or pans. Bake in the oven, tossing occasionally, until well toasted, about 15 to 20 minutes, rotating the pans and turning the bread about halfway through. Remove sheet pans and allow to cool.
- Place a large skillet over medium heat and swirl the olive oil into it. When it shimmers, add leeks, salt, black pepper and red pepper, and cook, stirring occasionally, until leeks have softened, about 10 to 15 minutes. (If the leeks begin to stick to the pan, you can add a couple tablespoons of water here to prevent them from burning.) Add chorizo and continue to cook, stirring occasionally, until it softens and begins to redden the leeks, an additional 5 to 7 minutes. Add vinegar to the pan to deglaze it, cook for a minute or so, then dump mixture into a large bowl.
- Add smoked paprika and oregano, mix well, then tear and crumble the toasts into bite-sized pieces, add them to the bowl and stir to combine. Add turkey or chicken stock, a cup at a time, mixing as you go, until the dressing is moist but not entirely wet. Melt 3 tablespoons of the butter, drizzle it over the bread mixture, and gently fold to combine.
- Transfer the dressing to a well-buttered 9-by-13-inch baking pan and bake in the oven for 45 to 50 minutes, until crusty on top and at the edges. Add a little more turkey stock as needed to keep it from drying out.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 20 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 682 milligrams, Sugar 6 grams, TransFat 0 grams
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.
SPICY CHORIZO CORNBREAD SAGE DRESSING
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
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
SPICY CORNBREAD DRESSING WITH CHORIZO
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
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.
TOMATO SALAD WITH SIZZLED CHORIZO VINAIGRETTE
Show of your garden glut with a rainbow salad of different tomato varieties finished with cannellini beans, red onion and a spicy chorizo dressing
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch
Time 15m
Number Of Ingredients 11
Steps:
- Heat half the oil in a small pan, add the onion and chorizo, and cook over a low heat until the oil starts to be released from the sausage.
- Meanwhile, tip the tomatoes, beans, avocado and spinach into a salad bowl - but keep an eye on the chorizo to ensure that it doesn't burn.
- Add the remaining oil to the pan with the vinegar, garlic and oregano, then stand back as it will sizzle quite violently. Remove from the heat, pour on top of the salad and toss well. Serve with crusty bread.
Nutrition Facts : Calories 529 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 1.3 milligram of sodium
SPRING SALAD WITH CHORIZO DRESSING
Accessories are key! This tasty spring salad is proof. The salad itself is wonderful-and the whole is made more wonderful with zesty chorizo dressing.
Provided by My Food and Family
Categories Home
Time 30m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Combine first 3 ingredients; set aside. Cook onions in small skillet sprayed with cooking spray 5 min., stirring frequently. Cool.
- Meanwhile, warm 1 tortilla in large skillet. Top with 1/4 cup cheese; cook 3 min. or until cheese is melted and tortilla is crisp. Remove from skillet; repeat with remaining tortillas and cheese. Cool slightly.
- Combine salad greens, tomatoes, jicama, cucumbers and onions in large bowl. Add dressing mixture; toss to coat.
- Cut each tortilla into 5 wedges; arrange around salad.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g
ROAST TURKEY WITH SPICY CHORIZO STUFFING
I found this recipe in the Thanksgiving issue of Easy Home Cooking. Sounds delicious and I need a safe place to keep it.
Provided by SkinnyMinnie
Categories Whole Turkey
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325ºF.
- Remove the neck and giblets from the turkey; discard or reserve for another use.
- Place on a rack in a large roasting pan, breast side up.
- In a small bowl, combine the chili powder, oregano, garlic powder, salt and pepper.
- Rub the turkey evenly with oil and sprinkle evenly with chili powder mixture.
- Roast for 3 hours or until the breast reaches 170ºF and juices run clear.
- Meanwhile, place a large nonstick skillet over medium-high heat until hot.
- Toast pecans in the dry skillet; set aside on a plate.
- Coat the skillet with non stick spray and add the sausage, celery, onion and bell pepper.
- Cook until the sausage is no longer pink, about 4 min, stirring frequently.
- Add the remaining ingredients; stir gently, yet thoroughly to blend.
- Coat a 13x9" baking dish with cooking spray, add the sausage mixture, cover tightly and bake during last 40 min of roasting the turkey.
- Cover the turkey with foil and let stand for 15 min before carving.
- Serve stuffing on the side.
Nutrition Facts : Calories 1048.1, Fat 58, SaturatedFat 17.4, Cholesterol 303.1, Sodium 1290.6, Carbohydrate 34.5, Fiber 7, Sugar 3.9, Protein 91.9
EMERIL LAGASSE CHORIZO STUFFING
Provided by Emeril Lagasse
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Heat the oil in a large saute pan over medium heat. Add the pork and chorizo and cook until completely browned. Add the onions, celery and bell pepper, season with salt and pepper and cook, stirring until the vegetables are soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat. Put the bread in a large rectangular glass baking dish and pour in the chicken stock. Soak for 10 to 15 minutes. Remove and squeeze each slice, reserving the stock. In a large mixing bowl, combine the bread and stock with the pork and vegetable mixture. Mix well. Season with salt, black pepper and crushed red pepper. Stir in the parsley. Let cool completely and season again with salt and black pepper. Add the egg and mix thoroughly. Transfer dressing to a 3 quart baking dish and bake for 30 to 40 minutes or until browned on top.
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.
CHORIZO STUFFING
Categories Kosher
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- Toss the breadcrumbs with 2 tablespoons olive oil. Spread them on a baking sheet and toast 6 to 8 minutes, stirring once or twice, until they are golden brown.
- Heat a medium pot over high heat for 1 minute. Add the remaining 6 tablespoons olive oil, the rosemary sprig, and the chile; let them sizzle in the oil about 1 minute. Stir in the onions, garlic, and thyme, and season with salt and pepper. Turn the heat down to medium and cook about 10 minutes, until the onions are translucent. Transfer the mixture to a large bowl and discard the rosemary and chile.
- While the onions are cooking, heat a medium sauté pan over high heat for 2 minutes. Crumble the chorizo into the pan, and sauté about 8 minutes, until the sausage is crisp and cooked through. Drain the chorizo of excess oil and add it to the bowl with the onions. Stir in the breadcrumbs, mint, and parsley, and combine well. Taste for seasoning.
More about "chorizo dressing food"
BEEF CHORIZO STUFFING - EASY AND CLASSIC STUFFING RECIPE
From brooklynfarmgirl.com
Cuisine AmericanCategory Side DishServings 6Total Time 35 mins
- Add your beef chorizo to a medium sized pan on medium high heat and cook until browned, mixing it around so it doesn't stick.
- Add butter to a large pan and cook over medium high heat, until butter is melted. Add onions and celery and saute for 5 minutes. Add in bread cubes, paprika, sage, salt and broth.
- Add cooked beef chorizo to stuffing mixture and put in a 8x8 baking pan. Cook at 350 degrees for 25 minutes, or until stuffing top is crispy.
ALEJANDRA RAMOS' SPANISH CHORIZO STUFFING RECIPE
From today.com
Cuisine American,SpanishTotal Time 1 hr 5 minsCategory Side Dishes
- 1. Preheat oven to 300°F. Tear the bread by hand into about 1- to 1½-inch pieces. Spread onto a sheet pan, drizzle with olive oil and toss to coat. Bake for about 15 minutes or until golden and toasted. Remove from oven and let cool. Transfer bread to a large mixing bowl.
- 2. Raise oven heat to 350°F. 3. Heat 3 tablespoons of olive oil over medium heat. Add the chorizo and onion and 1 teaspoon of kosher salt plus a few cracks of black pepper, sauté until the onions are tender, about 3 to 5 minutes.
- 4. Add the celery, peppers and sauté until vegetables are soft. Add the garlic and cook 1 to 2 minutes, just until fragrant.
- 5. Remove from the heat, and add to the bowl with the bread. Stir in the chopped dates, capers, oregano, paprika, chili flakes and parsley and combine. Add the stock, dry sherry and whisked eggs; toss gently until mixture evenly moistened. 6. Grease a 13- by 9-inch baking dish with olive oil. Transfer stuffing to the baking dish and spread out evenly. Drizzle with more olive oil and bake, uncovered, for about 40 to 45 minutes until heated through and the top is browned and crisp. You can also make the mixture in advance by prepping the day before and keeping it unbaked and covered in the refrigerator overnight.
SMOKY CHORIZO STUFFING RECIPE - GEORGE MENDES | FOOD …
From foodandwine.com
5/5 (1)Total Time 1 hr 45 minsServings 12
- Preheat the oven to 350°. In a large roasting pan, toast the brioche for 15 to 20 minutes, stirring occasionally, until golden and dry. Transfer the cubes to a large bowl.
- In a large skillet, heat the oil. Add the chorizo, onion and garlic and cook over moderately low heat, stirring frequently, until the onion is softened, 8 to 10 minutes. Tilt the pan and spoon off the fat. Add the tomato and paprika to the skillet and cook over moderate heat for 3 minutes. Add the wine and boil until nearly evaporated. Add the mixture to the brioche cubes, along with the parsley and thyme.
- In a bowl, whisk the stock with the eggs and season lightly with salt and pepper. Pour the mixture over the brioche and toss well.
- Transfer the stuffing to a large, oiled baking dish and cover with foil. Bake for 45 minutes. Uncover and bake for 20 minutes longer, until golden and crisp on top. Let the stuffing rest for 10 minutes and serve.
BEST THANKSGIVING STUFFING RECIPE CHORIZO SAGE STUFFING ...
From thekittchen.com
Reviews 8Estimated Reading Time 4 mins
- First, cook the chorizo in a skillet over medium heat. I didn't add any oil or butter to the pan, the chorizo has enough fat in it. Cook the chorizo until it has all browned up, breaking the chorizo up with a wooden spoon as it cooks. Then pour into a large bowl and set aside.
- Next, melt 4 tablespoons of butter in that same skillet. Dice the onion, add it to the skillet and let cook for 3 minutes. Then add the mushrooms, and season generously with salt and pepper. Sauté for 8-10 minutes, until the mushrooms have browned. Then add to the bowl with the chorizo.
- Pour the stuffing mix and apples into the bowl with the chorizo, onions, and mushrooms. Add the chicken broth, and stir to combine. Pour into a buttered casserole dish. Bake for 30-40 minutes at 350 degrees.
- Just before serving, melt the last tablespoon of butter in a skillet. Add the sage leaves and fry them until they have hardened. Top the stuffing with the fried sage leaves and serve.
CHORIZO SAUSAGE STUFFING - PERFECT HOLIDAY SIDE DISH - SIP ...
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Ratings 1Category Side DishCuisine AmericanTotal Time 1 hr 10 mins
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PORTUGUESE CHORIZO CORNBREAD STUFFING - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
4.8/5 (5)Calories 313 per servingCategory Side Dish
- Preheat your oven to 350°F. Heat a large skillet over medium heat and add olive oil, then your chopped onion. Cook until the onions just begin to soften, then add celery.Continue to cook for about 3-5 minutes until the vegetables soften and brown.
- Add your chorizo (reserve 4 tbsp. for the topping) and garlic and cook for about 5 minutes, stirring occasionally, until the chorizo browns and is crispy.
- Once browned, push the chorizo and vegetables to the edges of the pan and add ground beef to the center. Break the beef up as it cooks and brown for about 5 minutes.
- Season with salt and pepper. Pour in ⅓ of your chicken stock, then add crumbled cornbread to the pan. Stir all together until fully mixed, then add another ⅓ of your chicken stock and stir again. Add butter, mix through, and then add the final ⅓ of your chicken stock.
CHORIZO CORN BREAD STUFFING RECIPE - JOSE GARCES | FOOD & WINE
From foodandwine.com
3/5 Total Time 2 hrs 15 minsServings 12
- 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.
CORNBREAD-CHORIZO DRESSING RECIPE -SUNSET MAGAZINE
From sunset.com
3/5 (36)Estimated Reading Time 2 minsServings 16Calories 376 per serving
- In a 10- to 12-inch frying pan over medium heat, stir chorizo until crumbly and browned (leave some large chunks), 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 until fragrant, 1 minute. Add chorizo and 2 cups chicken broth and cook 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 1/2 cup 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, 10 to 15 minutes longer. Serve hot.
SOUTHWEST CORNBREAD AND CHORIZO DRESSING RECIPE -SUNSET ...
From sunset.com
4/5 (30)Total Time 2 hrs 30 minsServings 10-12Calories 464 per serving
- Peel and seed squash. Cut into 1-inch chunks; you should have about 3 cups. In a 3- to 4-quart pan over high heat, combine 1/2 cup water with brown sugar and the squash. Bring to a boil, cover, reduce heat to medium, and cook, stirring once, until squash is almost tender when pierced, 8 to 10 minutes. Uncover and cook, occasionally stirring gently, until most of the water is evaporated, 3 to 5 minutes longer. Remove from heat and let cool.
- Peel and chop onion. Rinse, stem, seed, and chop bell pepper. Rinse fennel and trim off and discard base of head and tough stalks. Chop enough fennel to make about 1 cup. Rinse mushrooms and slice 1/4 inch thick.
- Squeeze sausage from casings and break into chunks into a 12-inch frying pan or 5- to 6-quart pan over medium-high heat; stir often until lightly browned and crumbly, 7 to 10 minutes. Pour sausage into a wire strainer to drain; discard fat.
- Preheat oven to 350°. Add butter to unwashed pan over medium-high heat; when melted, add onion, bell pepper, and fennel and stir often until vegetables begin to soften, 7 to 8 minutes. Add mushrooms and stir until limp, about 3 minutes. Remove from heat and stir in sausage, cilantro, sage, and thyme. Add squash.
SOURDOUGH AND CHORIZO STUFFING RECIPE WITH DATES AND ...
From littlefamilyadventure.com
5/5 (1)Calories 296 per servingTotal Time 1 hr 10 mins
- Heat a dutch oven or skillet over medium heat. Add butter and chorizo sausage. Cook until just cooked through, about 5-8 minutes.
- Add onions, celery, cilantro, and thyme to the cooked sausage. Season with salt and pepper. Cook stirring occasionally until softened, about 5 minutes.
CHORIZO-AND-CORNBREAD DRESSING RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 1 hr 20 minsServings 6-8
- Preheat oven to 350°. Cook bacon in a skillet over medium heat, stirring occasionally, 10 minutes or until crisp. Remove bacon; drain. Reserve drippings in skillet.
- Cook sausage in hot drippings, stirring often, 6 minutes or until no longer pink. Place sausage and bacon in a large bowl. Sauté celery, onion, and jalapeño in hot drippings 10 minutes. Add garlic; sauté 2 minutes. Stir celery mixture into sausage mixture.
- Gently stir cornbread and next 6 ingredients into sausage mixture. Season with salt and pepper. Spoon into a 13- x 9-inch baking dish coated with cooking spray. Bake at 350° for 35 minutes or until golden.
SAGE, ONION AND CHORIZO STUFFING - LINSFOOD
From linsfood.com
5/5 (34)Total Time 1 hrCategory Side DishCalories 101 per serving
- Chop up the onions next, they don’t have to be superfine, coarse onions make for a better tasting stuffing. Place in the bowl.
- And, finally, chop up the chorizo to a fairly coarse grind, either with your fingers, roughly, or in a chopper. Tip into the bowl.
- Add the paprika, salt and some pepper and mix everything up very well, with your hands.The stuffing can be made up to this step the night before, and stored in the fridge, covered.
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