Cornbread Stuffing With Chorizo And Chiles Recipes

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-GREEN CHILE STUFFING

Steps:

• Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion and celery, season with salt and cook, stirring, until softened, about 8 minutes. Add the chorizo and cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the garlic and cook 1 to 2 more minutes. Add the sage and rosemary and cook 1 more minute, then remove from the heat.
• Combine the cornbread, chiles and sausage mixture in a large bowl. Add 3 cups chicken stock and toss with your hands until the bread is very moist, adding up to 1 more cup stock if needed. Season with salt. Transfer to a 3-quart baking dish and bake until the stuffing is hot throughout and golden brown on top, 30 to 35 minutes.

EASY CHORIZO STUFFING

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.

CORNBREAD CHORIZO STUFFING

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.

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.

MEXICAN CORNBREAD STUFFING

Steps:

• Heat oven to 400°F. Grease 8-inch square pan with butter or cooking spray. In medium bowl, stir cornbread ingredients just until blended (batter will be lumpy). Pour into pan. Bake 16 to 18 minutes or until golden brown. Cool.
• Reduce oven temperature to 325°F. Grease 3-quart casserole with butter or cooking spray.
• Coarsely crumble cornbread onto large cookie sheet. Bake 20 minutes or until slightly dry. Remove cornbread from cookie sheet to large bowl; set aside.
• In 12-inch skillet, melt 1/4 cup butter over medium-high heat. Add onions, bell peppers, chiles, sage and oregano. Cook about 10 minutes, stirring frequently, until vegetables are softened. Add vegetable mixture to cornbread crumbs in bowl. Stir in thawed corn, corn chips and cilantro.
• In medium bowl, beat 3 eggs, the sugar, salt and pepper. Stir in cream corn. Add to vegetable-cornbread mixture; stir until blended. Spoon into casserole.
• Cover with foil; bake 30 minutes. Uncover; bake 20 minutes longer or until thoroughly heated and top is golden brown.

SPICY CORNBREAD STUFFING WITH CHORIZO AND SWEET POTATOES

Steps:

• Place racks in upper and lower thirds of oven; preheat to 350°F. Divide cornbread between 2 large rimmed baking sheets. Bake, tossing occasionally and rotating pans top to bottom halfway through, until beginning to brown in spots and dry out, 35-40 minutes. (Drying out the stuffing will help it absorb the eggs and stock without becoming mushy.) Let cool.
• Meanwhile, cook sweet potatoes in a large pot of boiling salted water until just beginning to soften but not fully cooked through, 7-9 minutes. Drain; transfer potatoes to a large bowl.
• Heat 2 Tbsp. oil in a large skillet over medium-high. Cook chorizo, breaking up with a wooden spoon, until lightly browned and slightly undercooked, about 5 minutes. Using a slotted spoon, transfer to bowl with sweet potatoes.
• Heat remaining 1 Tbsp. oil in same skillet over medium. Add onions, celery, chiles (if using), garlic, paprika, 1 Tbsp. salt, and 1 tsp. pepper and cook, stirring often, until vegetables are tender, about 15 minutes. Add kale in batches as it wilts, then cider and sage and cook, stirring occasionally, until liquid is almost completely evaporated, about 5 minutes. Transfer to sweet potato mixture and toss to combine.
• Whisk eggs, stock, and vinegar in a large bowl or pitcher; season with remaining 1 Tbsp. salt and 2 tsp. pepper.
• Brush large roasting pan with an even layer of melted butter. Spread one-third of cornbread pieces in pan. Top with half of sweet potato mixture and spread to evenly distribute. Drizzle one-third of egg mixture over. Repeat with another third of the cornbread, remaining sweet potato mixture, then another third of egg mixture. There will be a lot of liquid in the pan-don't worry, it will become absorbed as the stuffing bakes. Top with remaining cornbread, then drizzle remaining egg mixture over. Brush top with remaining butter. Cover pan with foil and bake stuffing until heated through, about 45 minutes. Uncover and bake until surface is golden and crisp, 20-30 minutes longer.
• Do Ahead: Cornbread can be toasted 1 day ahead; store tightly wrapped at room temperature. Sweet potato, chorizo, and kale mixture can be cooked 1 day ahead; cover and chill.