Corn-Bread and Chorizo Stuffing
A savory stuffing combining crumbled corn bread with crispy Spanish chorizo, aromatic vegetables, and herbs. This hearty side dish features a perfect blend of textures and flavors from the tender cornbread, spiced sausage, and vegetables.
Ingredients
- •1 loaf Skillet corn bread
- •¼ pound Spanish chorizo
- •2 tablespoons vegetable oil
- •2 medium onions
- •4 ribs celery
- •2 tablespoons chopped garlic
- •1 teaspoon dried oregano
- •1 cup reduced-sodium chicken broth
- •1 large egg
Cooking Instructions
- 1.
Preheat oven to 350°F with racks in upper and lower thirds of oven. Butter a 3-quart shallow baking dish.
5 min
- 2.
Crumble corn bread into 1/2-inch pieces, spreading out in 1 layer in 2 large 4-sided sheet pans. Bake, stirring occasionally, until dry, about 20 minutes. Cool completely and transfer to a large bowl.
20 min
- 3.
Meanwhile, cook chorizo in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until crisp, 1 to 2 minutes. Add onions, celery, garlic, oregano, and 1 1/4 teaspoon salt and sauté until vegetables are softened, about 10 minutes. Add to corn bread.
12 min
- 4.
Whisk together broth and egg, then pour over stuffing and toss well. Transfer to baking dish and cover tightly with buttered foil. Bake in upper third of oven 1 hour. Remove foil and bake until top is golden, about 15 minutes more.
75 min
