Cornbread Chorizo Cherry And Pecan Stuffing Food

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 garlic, carrots, celery and onions to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro. Gradually stir 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 cilantro and cotija if desired.
• Bring 1 cup water to a boil in a small saucepan. Put the chile powder in a small bowl, pour in the boiling water and stir well to make a paste. Let it cool to room temperature.
• Put the ground beef and pork in a large bowl. Add the vinegar, salt and garlic and mix well (your hands are the best tools for this job). Sprinkle with the oregano, canela, black pepper, star anise and cloves and mix well. Add the wine and sugar and mix well. Work the ancho chilie paste into the meat with your fingers until it's well incorporated. Cover and refrigerate overnight before you use it.
• Store in 2-ounce portions in ziptop bags in the refrigerator for up to a week, or freeze for up to 3 months.

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.

CORNBREAD, CHORIZO, CHERRY, AND PECAN STUFFING

Steps:

• Preheat oven to 400°. Butter a shallow 3-quart baking dish and a sheet of foil. Bring vinegar and 2 tablespoons water to a boil in a small saucepan; remove from heat and add cherries. Let sit until cherries are plump, 15-20 minutes.
• Meanwhile, spread out cornbread on a rimmed baking sheet and toast until golden brown, 10-15 minutes. Let cool. Place in a very large bowl.
• Drain cherries, reserving soaking liquid, and add cherries to bowl with cornbread (do not mix).
• Reduce oven temperature to 350°. Toast pecans on a clean rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8-10 minutes. Let cool; add to bowl.
• Meanwhile, heat oil in a large skillet over medium-high. Cook chorizo, stirring occasionally and breaking into small pieces with a spoon, until browned and cooked through, 8-10 minutes. Transfer to bowl with a slotted spoon.
• Add onions and celery to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, 10-12 minutes. Add garlic and sage; cook, stirring, until fragrant, about 2 minutes. Transfer to bowl.
• Reduce heat to medium and cook reserved cherry soaking liquid in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add 1/2 cup butter; cook, stirring, until melted. Drizzle over bread mixture.
• Whisk eggs and 2 cups stock in a medium bowl; pour over cornbread mixture. Add parsley, season with salt and pepper, and gently toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and cornbread is hydrated. Mix carefully to avoid breaking cornbread into crumbs. Transfer to prepared dish and dot with remaining 1/4 cup butter.
• Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
• Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.

SLOW-COOKER CHORIZO, PECAN AND CHEDDAR STUFFING

Steps:

• Cook sausage, onion and celery in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
• Place sausage mixture, stuffing crumbs, butter, sage and pepper in 4- to 5-quart slow cooker. Pour broth over mixture; toss to combine. Cover and cook on Low heat setting 3 hours to 3 hours 30 minutes. Gently stir in cheese and pecans.
• Serve stuffing, or keep warm in slow cooker up to 1 hour. Or use this recipe to stuff Southwestern Turkey or one 12- to 14-pound turkey. See the Variation in Tips from the Kitchens.

CORNBREAD STUFFING WITH CHORIZO

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.

CHORIZO, APPLE AND CORNBREAD STUFFING

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.

CHORIZO & CRANBERRY CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees F. Butter a shallow two-quart baking dish and a sheet of foil if casserole does not have a tight-fitting lid. If cooking other items, toast the cornbread ahead of time.
• In a microwave-safe container, at least one cup in volume, heat vinegar and three tablespoons water to a boil in the microwave, about 1 minute. Add the cranberries and let sit until plump, about 15 minutes. Drain and reserve both cranberries and liquid.
• Meanwhile, if not packaged and already dry throughout, spread cornbread on a rimmed baking sheet and toast until golden brown, 10-15 minutes, stirring every few minutes Let cool. Place in a very large bowl. Add the soaked cherries, but at this point do not mix, and do not mix in any of the added items until instructed.
• In a large skillet, add the oil and heat over medium-high heat. Add the chorizo and cook, stirring occasionally and breaking into small pieces with a wire type potato masher or spoon, until browned and cooked through five to six minutes. If chorizo starts to stick, add a little water and cook until water burns off. Transfer chorizo to the bowl with the cornbread, using a slotted spoon and leaving any drippings behind.
• Add onions and celery to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, eight to ten minutes. Add garlic and poultry seasoning and cook, stirring, until fragrant, about 2 minutes. Add salt and pepper and stir. Transfer to the bowl with the cornbread.
• Reduce heat to medium and add reserved cherry soaking liquid to skillet, scraping up any browned bits, until almost all evaporated about 30 seconds. Add 1/4 cup butter (the butter not in pieces) and melt, scraping skillet if needed. Drizzle over the cornbread in the bowl.
• Whisk egg and 2 cups stock in a medium bowl; pour over cornbread mixture. Gently toss, adding more stock by the quarter cupful as needed (you may not use it all), until combined and cornbread is moist. Mix carefully to avoid breaking cornbread into crumbs. Transfer to prepared dish.
• Cover with buttered foil or casserole lid; bake until a paring knife inserted into the center comes out hot, 15 to 20 minutes. Increase oven temperature to 450°. Uncover, dot with the butter pieces and bake until top is golden brown and crisp another 10 to 20 minutes. Let sit 10 minutes before serving.

MEXICAN CHORIZO CORNBREAD STUFFING

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 CHORIZO STUFFING

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.

CORNBREAD AND CHORIZO STUFFING

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.

CHORIZO CORNBREAD STUFFING

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.