CHORIZO STUFFING RECIPES

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CHORIZO AND CORNBREAD STUFFING RECIPE | AARóN SáNCHEZ ...



Chorizo and Cornbread Stuffing Recipe | Aarón Sánchez ... image

Provided by Aarón Sánchez

Categories     side-dish

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 3 cups

Number Of Ingredients 10

1 pound fresh Mexican chorizo
1 medium white onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
2 cups coarsely crumbled cornbread
1/4 cup chopped fresh cilantro, plus more for garnish (optional)
1/2 cup chicken stock (low-sodium store-bought is fine)
1 tablespoon unsalted butter
Grated cotija cheese, for garnish (optional)

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 AND CALABRIAN CHILE STUFFING RECIPE | BON APPéTIT



Chorizo and Calabrian Chile Stuffing Recipe | Bon Appétit image

Everything you want from a Thanksgiving stuffing, with just enough heat to keep you coming back for more.

Provided by Rachel Gurjar

Yield 8 Servings

Number Of Ingredients 14

1 2-lb. loaf country-style bread, cut into 1"–1½" pieces
2 large eggs
2½ cups low-sodium chicken broth
4 Tbsp. extra-virgin olive oil, divided
4 fresh chorizo sausages (about 1 lb.), casings removed
1 medium onion, finely chopped
6 garlic cloves, finely chopped
5 celery stalks, finely chopped
10 drained oil-packed Calabrian chiles, thinly sliced, or 1 Tbsp. crushed red pepper flakes
½ cup (1 stick) unsalted butter, cut into pieces
1 Tbsp. finely chopped rosemary
1 Tbsp. finely chopped sage
½ cup chopped parsley, plus more for serving
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided

Steps:

  • Preheat oven to 250°. Arrange bread cubes in a single layer on 2 large rimmed baking sheets, dividing evenly, and bake, tossing occasionally, until dried out, about 1 hour. Let cool, then transfer to a very large bowl. Increase oven temperature to 350°.
  • Whisk eggs and broth in a medium bowl to combine; set aside.
  • Heat 1 Tbsp. oil in a large skillet over medium-high. Cook sausages, stirring and breaking into small pieces with a wooden spoon, until browned and cooked through, 5–7 minutes. Using a slotted spoon, transfer to a plate.
  • Heat remaining 3 Tbsp. oil in same pan over medium. Add onion, garlic, and celery and cook, stirring often, until softened but without taking on any color, 6–8 minutes. Add chiles and butter and cook, stirring often, until butter is melted, about 2 minutes. Stir in rosemary and sage and cook, stirring, until fragrant, about 1 minute.
  • Remove skillet from heat and return sausage to pan. Add ½ cup parsley and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and stir well to combine. Scrape mixture over bread in bowl and mix well to combine. Pour reserved egg mixture over and fold gently until thoroughly coated. Stir in remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt.
  • Transfer stuffing to a 13x9" baking dish and pack stuffing down into pan with spatula or your hands. Cover dish with foil and bake stuffing until bubbles appear around the edges (you may need to peek under the foil), 30–35 minutes. Increase oven temperature to 425°. Uncover stuffing and continue to bake until top is golden brown and crisp, 20–25 minutes longer. Let sit 10 minutes.
  • Top stuffing with more parsley just before serving.

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