Taste: Spicy and wonderfully savory.
Texture: Meaty, crumbly, the cornbread on top is slightly browned. Totally crave-worthy.
Appearance: You can’t beat that orange hue chorizo gives everything it touches, especially when accented with chopped cilantro.
Pros: Perfect dish to spice up your holiday table.
Cons: Can’t be made entirely ahead of time.
Would I make this again? Yes.
Cornbread & Chorizo Stuffing
Makes 3 cups
From Food Network Magazine November 2011
- 1 pound fresh Mexican chorizo
- 1 medium white onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, minced
- 2 cups coarsley crumbled cornbread
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1/2 cup low-sodium chicken stock
- 1 tablespoon unsalted butter
Preheat 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, until it begins to brown, about 5 minutes. Add the onion, carrot, celery, and garlic 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 not too wet. Stir gently.
Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it’s heated through and the top is browned, about 20 minutes. Serve right away, garnished with the remaining cilantro.