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
CHORIZO-CRANBERRY STUFFING
Discover your new favorite stuffing recipe with this Chorizo-Cranberry Stuffing. Requiring just four ingredients, this sweet and savory Chorizo-Cranberry Stuffing is the perfect addition to the Thanksgiving menu.
Provided by My Food and Family
Categories Thanksgiving Side Dishes
Time 20m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 4
Steps:
- Cook chorizo in skillet until done, stirring occasionally; drain.
- Prepare stuffing mixes in large saucepan as directed on package.
- Add chorizo, cranberries and cilantro to stuffing; mix well.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 510 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 5 g, Protein 5 g
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.
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.
CHORIZO, KALE AND CORNBREAD STUFFING
Provided by Food Network Kitchen
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.
- Add the celery, onion and bell pepper; season with 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the kale and 1/2 teaspoon salt and cook, stirring, until just wilted, about 1 minute. Add the chicken broth and bring to a simmer, then remove from the heat and let cool slightly.
- Whisk the eggs and cilantro in a large bowl. Add the cornbread, potato bread and broth mixture and gently mix until all the bread is moistened.
- Butter a 3-quart baking dish. Add the stuffing and dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and continue to bake until golden brown, 20 to 30 more minutes.
CHORIZO DRESSING WITH LEEKS
The better the bread you use here (a thick-crusted country loaf, sliced and toasted quite dry in the oven works well), the better the end result. It acts as a kind of canvas for the sweetness of the leeks and the dry, fragrant heat of the chorizo. You can make it well in advance of serving it alongside turkey, chicken or pork, at least as long as you leave time to reheat it in the oven, covered, with a few splashes of stock to moisten it. Just pull off the foil for the last few minutes to allow the top to crisp.
Provided by Sam Sifton
Categories stuffing and dressing, side dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Generously butter one or two large sheet pans. Spread the bread pieces out on the pan or pans. Bake in the oven, tossing occasionally, until well toasted, about 15 to 20 minutes, rotating the pans and turning the bread about halfway through. Remove sheet pans and allow to cool.
- Place a large skillet over medium heat and swirl the olive oil into it. When it shimmers, add leeks, salt, black pepper and red pepper, and cook, stirring occasionally, until leeks have softened, about 10 to 15 minutes. (If the leeks begin to stick to the pan, you can add a couple tablespoons of water here to prevent them from burning.) Add chorizo and continue to cook, stirring occasionally, until it softens and begins to redden the leeks, an additional 5 to 7 minutes. Add vinegar to the pan to deglaze it, cook for a minute or so, then dump mixture into a large bowl.
- Add smoked paprika and oregano, mix well, then tear and crumble the toasts into bite-sized pieces, add them to the bowl and stir to combine. Add turkey or chicken stock, a cup at a time, mixing as you go, until the dressing is moist but not entirely wet. Melt 3 tablespoons of the butter, drizzle it over the bread mixture, and gently fold to combine.
- Transfer the dressing to a well-buttered 9-by-13-inch baking pan and bake in the oven for 45 to 50 minutes, until crusty on top and at the edges. Add a little more turkey stock as needed to keep it from drying out.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 20 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 682 milligrams, Sugar 6 grams, TransFat 0 grams
EMERIL LAGASSE CHORIZO STUFFING
Provided by Emeril Lagasse
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Heat the oil in a large saute pan over medium heat. Add the pork and chorizo and cook until completely browned. Add the onions, celery and bell pepper, season with salt and pepper and cook, stirring until the vegetables are soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat. Put the bread in a large rectangular glass baking dish and pour in the chicken stock. Soak for 10 to 15 minutes. Remove and squeeze each slice, reserving the stock. In a large mixing bowl, combine the bread and stock with the pork and vegetable mixture. Mix well. Season with salt, black pepper and crushed red pepper. Stir in the parsley. Let cool completely and season again with salt and black pepper. Add the egg and mix thoroughly. Transfer dressing to a 3 quart baking dish and bake for 30 to 40 minutes or until browned on top.
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.
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
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ALEJANDRA RAMOS' SPANISH CHORIZO STUFFING RECIPE
From today.com
Cuisine American,SpanishTotal Time 1 hr 5 minsCategory Side Dishes
- 1. Preheat oven to 300°F. Tear the bread by hand into about 1- to 1½-inch pieces. Spread onto a sheet pan, drizzle with olive oil and toss to coat. Bake for about 15 minutes or until golden and toasted. Remove from oven and let cool. Transfer bread to a large mixing bowl.
- 2. Raise oven heat to 350°F. 3. Heat 3 tablespoons of olive oil over medium heat. Add the chorizo and onion and 1 teaspoon of kosher salt plus a few cracks of black pepper, sauté until the onions are tender, about 3 to 5 minutes.
- 4. Add the celery, peppers and sauté until vegetables are soft. Add the garlic and cook 1 to 2 minutes, just until fragrant.
- 5. Remove from the heat, and add to the bowl with the bread. Stir in the chopped dates, capers, oregano, paprika, chili flakes and parsley and combine. Add the stock, dry sherry and whisked eggs; toss gently until mixture evenly moistened. 6. Grease a 13- by 9-inch baking dish with olive oil. Transfer stuffing to the baking dish and spread out evenly. Drizzle with more olive oil and bake, uncovered, for about 40 to 45 minutes until heated through and the top is browned and crisp. You can also make the mixture in advance by prepping the day before and keeping it unbaked and covered in the refrigerator overnight.
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