Description
This Chorizo and Cornbread Stuffing is fantastic with a deboned chicken barbecued over a grill. Try this stuffing for a southwestern flair.
Ingredients
Scale
- ½ cup Fresh Chorizo
- 1 pound Chorizo Sausage (like Johnsonville Sausage)
- 1 medium Onion, finely chopped
- 1 medium Carrot, finely chopped
- 1 stalk Celery, finely chopped
- 3 cloves Garlic, minced
- 2 cups Cornbread, crumbled
- ¼ cup Cilantro, chopped
- ½ cup Chicken Stock
- 1 Tbsp Butter
Instructions
- Preheat oven to 350 degrees.
- Remove casings from chorizos.
- Heat a large skillet over medium heat, and cook chorizo until it begins to brown.
- Add in onion, carrot, celery and garlic and continue to cook. Stir occasionally until the vegetables have softened and browned.
- Add in crumbled cornbread and cilantro, and add in chicken stock. Stir gently to combine completely.
- Use the butter to grease a casserole dish. Spread stuffing into an even layer into the dish.
- Bake until its heated through and brown on top – about 20 minutes.
- Serve immediately or if using to stuff into a bird – place into the freezer for one hour so it cools down.
Notes
Aaron Sanchez – Simple Foods, Big Flavor