Recipe courtesy of Aarón Sánchez
Recipe courtesy of Aarón Sánchez
Watch how to make this recipe.
Chorizo and Corn Bread Stuffing
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- Level: Advanced
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 184
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 25 mg
- Sodium
- 440 mg
- Level: Advanced
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 184
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 25 mg
- Sodium
- 440 mg
Ingredients
Directions
- 1 pound hard chorizo diced;
- 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.
