Cornbread Chorizo Stuffing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 cups (1" cubes) cornbread from 1 lb. prepared cornbread
1 1/2 Tbsp. unsalted butter
1 large (1 1/2 cups) sweet onion, diced
1 cup each celery and carrots, diced
2 dried chorizo sausages, (about 3 1/2 oz.) casings removed, diced
1 small red bell pepper, seeded and diced
2 large jalapenos, seeded and finely chopped
2 Tbsp. fresh sage, chopped
1 (16 oz.) can white or yellow hominy, drained
3/4 tsp. kosher salt
1/4 tsp. fresh ground black pepper
1 cup low sodium chicken broth, or to taste
1/4 cup cilantro, chopped
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Directions: |
Directions:Preheat oven to 350º F. Place cornbread on a large baking sheet. Bake 30 minutes, gently stirring cubes until toasted and firm. Cool completely. Place cubes in a large bowl.
Heat butter in a large skillet over medium heat. Add onion, celery and carrot. Cook 10 minutes, stirring occasionally, or until soft and lightly golden. Add chorizo sausage, bell pepper, jalapenos, and sage and continue to cook 6 more minutes. Add this mixture to the bowl with the cornbread. Gently stir in the hominy, salt and pepper. Drizzle broth over the mixture and gently toss until evenly moistened (add more if you prefer it wetter.)
Spoon stuffing into a buttered shallow baking dish, cover with foil. Bake 25 minutes. Remove foil and continue to bake 10-15 minutes, or until stuffing is hot, browned and slightly crisp on top. Sprinkle with fresh cilantro before serving. |
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