Recipe courtesy of Aarón Sánchez

Chorizo and Corn Bread Stuffing

Name: Chorizo and Corn Bread Stuffing
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Ingredients: 1 pound hard chorizo diced; 1 white onion diced; 1/2 cup chopped carrot (1 large carrot); 1/2 cup chopped celery; 1 tablespoon chopped garlic; 2 cups crumbled corn bread; 1/2 cup chicken stock; 1/4 cup chopped cilantro

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Level: Intermediate
Total: 1 hr

Prep: 20 min
Cook: 40 min

Yield: 4 to 6 servings

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Ingredients

1 pound hard chorizo diced

1 white onion diced

1/2 cup chopped carrot (1 large carrot)

1/2 cup chopped celery

1 tablespoon chopped garlic

2 cups crumbled corn bread

1/2 cup chicken stock

1/4 cup chopped cilantro

Directions

Cook the chorizo in a skillet over medium heat until the fat has been rendered, about 5 minutes.
Preheat the oven to 350 degrees F.
Add the onion, carrots, celery, and garlic to the chorizo and cook until the vegetables have carmelized, about 10 minutes.
Add the crumbled corn bread, chicken stock, and cilantro. Make sure that the stuffing itself is not to dry but at the same time not to wet.
Place the stuffing into a buttered casserole and bake in the oven until heated through and lightly browned, about 20 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.