CORNBREAD STUFFING WITH CHORIZO
This Cornbread Stuffing (or dressing) is made with chorizo, onions, celery and fresh herbs like sage, rosemary and thyme. It's the perfect easy side dish to serve at your Thanksgiving and holiday celebrations!
Provided by Isabel Eats
Categories Side
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Grease the inside of a large casserole dish with butter and set aside.
- Heat a large nonstick skillet over medium-high heat. Add chorizo and crumble it up with a spatula. Cook until browned, about 5 minutes.
- Add onion, celery, garlic, sage, rosemary and thyme and cook, stirring occasionally, for 10 minutes until vegetables begin to soften. Remove from heat.
- In a medium bowl, add the chicken stock and egg. Whisk until fully combined.
- Add the cornbread and cooked chorizo mixture to the greased casserole dish. Gently toss together to combine.
- Pour the chicken stock mixture evenly over the cornbread stuffing.
- Bake for 25 minutes. Garnish with fresh herbs if desired and serve immediately.
Nutrition Facts : ServingSize 1 /8th of recipe, Calories 389 kcal, Carbohydrate 46 g, Protein 14 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 71 mg, Sodium 1000 mg, Sugar 20 g, UnsaturatedFat 1 g
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.
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.
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.
CORNBREAD STUFFING WITH CHORIZO AND CHILES
Who said stuffing has to be typical? This delectable recipe is kicked up with flavorful chorizo sausage and mild green chilies...it's unexpected and really tasty!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees F.
- Heat the butter in a 4-quart saucepan over medium-high heat. Add the onion and celery and cook until the vegetables are tender-crisp, stirring occasionally. Remove the saucepan from the heat.
- Add the broth, stuffing, sausage, chiles and cilantro to the saucepan and mix lightly. Spoon the stuffing mixture into a greased 2-quart casserole. Cover the casserole.
- Bake for 30 minutes or until the stuffing mixture is hot.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 32.1 g, Cholesterol 38.2 mg, Fat 16.8 g, Fiber 2.3 g, Protein 8.8 g, SaturatedFat 7.6 g, Sodium 1081.7 mg, Sugar 3.2 g
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.
CHORIZO, APPLE AND CORNBREAD STUFFING
Chorizo, Apple and Cornbread Stuffing recipe from Pati's Mexican Table Season 5, Episode 11 "Turkey Day"
Provided by Pati Jinich
Categories Side Dish
Time 45m
Number Of Ingredients 12
Steps:
- Heat a large 12-inch skillet over medium heat. Once it is hot, add chorizo, and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 minutes.
- Stir in the onion and sauté for 2 to 3 minutes, until it softens. Stir in the garlic and cook until fragrant, less than 1 minute. Add the celery, apples, pecans, thyme, marjoram, and salt and continue cooking for 5 to 6 more minutes, until the celery and apples have softened.
- Scrape the mixture into a big bowl. Toss in the corn bread, pour in the chicken broth, and mix gently with a spatula or large wooden spoon until well combined.
- Transfer the stuffing to a baking dish. Pour the reserved 1 cup cooking juices from the turkey over the stuffing and bake at 350 degrees Fahrenheit for 20 minutes, or until it is hot throughout and the top is crisped.
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 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.
CORNBREAD AND CHORIZO STUFFING
Spicy Chorizo sausage and sweet bell peppers give this stuffing a rich, well-balanced flavor.
Categories cornbread Thanksgiving recipes stuffing recipes thanksgiving stuffing chorizo sausage
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F. Lightly butter a 9- by 13-inch baking dish and set aside.
- Heat oil in a large Dutch oven over medium-high heat, add chorizo, and brown, crumbling as it cooks, about 5 minutes. Add onion, bell peppers, salt, oregano, and pepper and continue to cook until soft, 3 to 4 more minutes.
- Remove from heat; toss with remaining ingredients, except lime. Transfer to prepared dish and bake until heated through and top is golden, 30 to 40 minutes. Serve with lime wedges.
Nutrition Facts : Calories 587 calories
CORN-BREAD AND CHORIZO STUFFING
Provided by Lillian Chou
Categories Side Bake Thanksgiving Dinner Stuffing/Dressing Sausage Cornmeal Corn Fall Family Reunion Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with racks in upper and lower thirds of oven. Butter a 3-quart shallow baking dish.
- Crumble corn bread into 1/2-inch pieces, spreading out in 1 layer in 2 large 4-sided sheet pans. Bake, stirring occasionally, until dry, about 20 minutes. Cool completely and transfer to a large bowl.
- Meanwhile, cook chorizo in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until crisp, 1 to 2 minutes. Add onions, celery, garlic, oregano, and 1 1/4 teaspoon salt and sauté until vegetables are softened, about 10 minutes. Add to corn bread.
- Whisk together broth and egg, then pour over stuffing and toss well. Transfer to baking dish and cover tightly with buttered foil. Bake in upper third of oven 1 hour. Remove foil and bake until top is golden, about 15 minutes more.
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.
More about "corn bread and chorizo stuffing food"
CHORIZO CORN BREAD STUFFING | BETTER HOMES & GARDENS
From bhg.com
3.5/5 (7)Calories 504 per servingTotal Time 1 hr 10 mins
- Preheat oven to 350F. Grease twelve 8- to 10-ounce casseroles or a 13x9x2-inch baking pan or dish; set aside. In a large skillet cook sausage 10 to 15 minutes until cooked through, stirring to break up sausage; drain off fat. Transfer sausage to bowl, set aside. Carefully wipe out skillet.
- Melt butter in the skillet over medium heat. Add onions, fennel (if using), celery, and garlic. Cook in hot butter 10 to 15 minutes or until tender, stirring occasionally. Add apples (if using); cook and stir 2 minutes. Add vegetable mixture, stuffing mix, nuts, and cranberries to sausage in bowl; toss to combine. In medium bowl combine broth and eggs; add to sausage mixture. Toss to combine. (For moister stuffing, add 1/2 cup water.)
- Transfer to prepared dish or pan. Cover, bake 20 minutes for individual casseroles (35 minutes for large). Uncover, bake 10 to 15 minutes more or until heated through (165 F) and top is lightly browned. Makes 12 servings.
CHORIZO-AND-CORNBREAD STUFFING | RACHAEL RAY IN SEASON
From rachaelraymag.com
Category ThanksgivingTotal Time 1 hr 5 mins
- Preheat the oven to 350 degrees . In a medium saucepan, melt the butter over medium-high heat. Add the onion, bell pepper and garlic and cook until slightly softened, 8 to 10 minutes. Season with salt and pepper. Add the chorizo and cook for 3 minutes. Remove from the heat and add the apples, half of the pecans and the parsley; season with salt and pepper.
- In a large bowl, gently mix the chorizo mixture with the cornbread. Transfer to a buttered 9-by-12-inch baking dish, pressing lightly into place. Pour the chicken broth evenly over the mixture. Press the remaining pecans on top.
CORNBREAD AND CHORIZO STUFFING - GOYA FOODS
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5/5 (1)Total Time 1 hr 45 minsServings 8
CHORIZO CORN BREAD STUFFING RECIPE - JOSE GARCES | FOOD …
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.
CORNISH HENS WITH CHORIZO CORNBREAD STUFFING - DELISH D'LITES
From delishdlites.com
5/5 (1)Total Time 1 hr 30 minsEstimated Reading Time 4 mins
- Combine the chorizo drippings, olive oil, smoked paprika, garlic powder, rosemary, salt and pepper to create a flavorful paste.
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.
CORN BREAD, CHORIZO AND COLLARD STUFFING - FOOD AND WINE
From foodandwine.com
Servings 10
- Preheat the oven to 425°. Pour the oil into a 9-by-13-inch baking dish and heat in the oven. In a large bowl, whisk the cornmeal with the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the buttermilk with the eggs. Pour the buttermilk mixture into the dry ingredients, add the melted butter and stir with a wooden spoon until just blended; do not overmix.
- Remove the baking dish from the oven and swirl to coat with the oil. Scrape the batter into the hot dish and bake for 25 minutes, or until springy and a cake tester inserted in the center comes out clean. Transfer to a rack and let cool. Turn the oven down to 375°. Crumble the corn bread into small chunks and spread on 2 large baking sheets. Bake the corn bread for 15 to 20 minutes, stirring occasionally, or until dry and golden. Leave the oven on.
- In a large pot of boiling salted water, cook the collard greens until just tender, about 5 minutes. Drain and let cool slightly. Squeeze dry and coarsely chop.
- Melt the butter in a large skillet. Add the chorizo and cook over moderately low heat for 5 minutes. Add the onion and celery and cook, stirring, until softened, about 10 minutes. Stir in the collards and remove from the heat. Let cool completely.
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.
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.
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.
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