CHORIZO AND CORNBREAD STUFFING
Provided by Aarón Sánchez
Categories side-dish
Time 13h10m
Yield 6 to 8 servings
Number Of Ingredients 23
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.
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
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 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 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.
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
MEXICAN CHORIZO CORNBREAD STUFFING
A ready-made cornbread stuffing mix gets yummy south-of-the-border appeal with Mexican chorizo, onions and garlic.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Crumble chorizo into medium saucepan; cook on medium-high heat until done, stirring frequently. Remove from pan; drain.
- Add onions and garlic to pan; cook on medium heat 2 to 3 min. or until onions are crisp-tender. Stir in water; bring to boil. Add stuffing mix, nuts and chorizo; mix well. Cover.
- Remove from heat. Let stand 5 min. Fluff with fork.
Nutrition Facts : Calories 330, Fat 22 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 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
More about "mexican chorizo cornbread stuffing food"
CORN-CHORIZO STUFFING RECIPE - PILLSBURY.COM
From pillsbury.com
CORNBREAD AND CHORIZO STUFFING - GOYA FOODS
From goya.com
CHORIZO, APPLE AND CORN BREAD STUFFING - PATI JINICH
From patijinich.com
CHORIZO CORNBREAD STUFFING - CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
CORNBREAD STUFFING WITH CHORIZO, CHILES, & CILANTRO
From mrshappyhomemaker.com
MOMMA’S CHORIZO CORNBREAD STUFFING - EL POPULAR
From elpopular.com
CORNBREAD STUFFING WITH CHORIZO - ISABEL EATS
From isabeleats.com
CHORIZO AND CORNBREAD STUFFING | CACIQUE® INC.
From caciquefoods.com
SPICY CHORIZO CORNBREAD DRESSING - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
CHORIZO CORNBREAD STUFFING RECIPE - DELISH
From delish.com
CORNBREAD-CHORIZO DRESSING RECIPE | MYRECIPES
From myrecipes.com
CHORIZO CORNBREAD STUFFING - WHAT MOLLY MADE
From whatmollymade.com
SPICY CORNBREAD DRESSING WITH CHORIZO - THERESCIPES.INFO
From therecipes.info
CORNBREAD STUFFING WITH CHORIZO - PUNCHFORK
From punchfork.com
CHORIZO CORNBREAD STUFFING - STETTED
From stetted.com
A CORNBREAD CHORIZO STUFFING RECIPE - KITCHEN KONFIDENCE
From kitchenkonfidence.com
CHORIZO-AND-CORNBREAD DRESSING RECIPE | MYRECIPES
From myrecipes.com
CHEESY CHORIZO CORNBREAD CASSEROLE - COOKBOOKIES
From cookbookies.com
MEXICAN CHORIZO CORNBREAD STUFFING FOOD- WIKIFOODHUB
From wikifoodhub.com
CHORIZO CORNBREAD STUFFING – FOND BONE BROTH TONICS
From fondbonebroth.com
SPICY CORNBREAD DRESSING WITH CHORIZO | SOUTHERN LIVING
From southernliving.com
CHORIZO CORNBREAD STUFFING - A SASSY SPOON
From asassyspoon.com
PORTUGUESE CHORIZO CORNBREAD STUFFING - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
CHORIZO CORNBREAD STUFFING – DAVIS FOOD CO-OP
From davisfood.coop
CHORIZO CORNBREAD STUFFING - 55+ LIFE
From 55pluslifemag.com
PATI'S MEXICAN CHORIZO RECIPE - THERESCIPES.INFO
From therecipes.info
RECIPE: CHORIZO, APPLE AND CORN BREAD STUFFING RECIPE | PATI'S …
From kcet.org
MEXICAN CHORIZO STUFFING - EL MEJOR NIDO
From elmejornido.com
MEXICAN CHORIZO STUFFING : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CHORIZO CORNBREAD STUFFING - CHORIZO DE SAN MANUEL
From chorizodesanmanuel.com
CHORIZO CORNBREAD STUFFING WITH JALAPENOS - COOKING ON THE RANCH
From highlandsranchfoodie.com
CHORIZO, APPLE AND CORNBREAD STUFFING - TLN
From tln.ca
CORNBREAD CHORIZO STUFFING - SAUSAGE STUFFING AND DRESSING RECIPES
From worldrecipes.org
RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
MEXICAN CHORIZO STUFFING | DOROTHY LANE MARKET
From dorothylane.com
MEXICAN CORNBREAD STUFFING RECIPES - RECIPES
From alltropicalfruit.com
CHORIZO CORNBREAD STUFFING - BUTTERNUT BAKERY
From butternutbakeryblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love