- Level: Intermediate
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- 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
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.
