Chorizo Cornbread Stuffing Recipe – learn like a pro

Chorizo Cornbread Stuffing Recipe – learn like a pro: Chorizo, onions, celery, and fresh herbs such as sage, rosemary, and thyme are just some of the ingredients that go into making this chorizo cornbread stuffing. This dish is the ideal addition to your Thanksgiving and holiday celebrations because it is so simple to prepare and serve.

Chorizo Cornbread Stuffing Recipe – learn like a pro

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The time of year for Thanksgiving has arrived, and I couldn’t be more excited about it! I consider it to be one of my favorite holidays of the year because there is always an abundance of delicious food, including stuffing, which is my favorite side dish that is served during the celebration. For the sole purpose of squeezing more stuffing onto my plate.

I am that peculiar individual who chooses not to eat the mashed potatoes. Observe! That’s why I’m so strange. Despite the fact that I am accustomed to eating the more conventional stuffing that is made from toasted white or french bread, I have made the decision that it is time for me to try something new this year, and that is stuffing that is made from cornbread!

• 8 cups cubed cornbread, stale *see notes
• 1 pound pork, beef, or soy chorizo
• 4 tbsp unsalted butter, divided (regular or vegan)
• 1 yellow onion, chopped
• 3 celery stocks, chopped
• 2 large carrots, peeled and chopped
• 2 jalapeños, chopped and seeded or seeds left in one for an extra kick
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• Salt and pepper to taste
• 1 1/2 cups chicken stock
• 2 large eggs
• 1/2 cup fresh chopped cilantro, plus more for sprinkling on top

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Instructions

• Bake at 350 degrees Fahrenheit. Make sure that the interior of a large casserole dish is greased with butter, and then set it aside. A large skillet that does not stick should be heated over medium-high heat.
• To the mixture, add the chorizo and use a spatula to break it up. It should take about five minutes to brown the food. After adding the onion, celery, garlic, sage, rosemary, and thyme, continue to cook the mixture for ten minutes while stirring it occasionally until the vegetables start to become more tender.

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• Take away from the heat. Chicken stock and an egg should be combined in a bowl of medium size. The mixture should be thoroughly mixed. To the casserole dish that has been greased, add the cornbread and the chorizo mixture that has been cooked.
• To make the mixture, gently toss it together. The chicken stock mixture should be poured over the cornbread stuffing without any unevenness. Set the oven to 25 minutes. In the event that you so desire, garnish with fresh herbs, and serve immediately.

• Calories: 389 kcal 
• Carbohydrates: 46 g 
• Protein: 14 g
• Fat: 16 g 
• Saturated Fat: 6 g
• Polyunsaturated Fat: 0 g
• Monounsaturated Fat: 1 g
• Trans Fat: 0 g
• Cholesterol: 71 mg 
• Sodium: 1000 mg 
• Potassium: 47 mg
• Fiber: 0 g
• Sugar: 20 g
• Vitamin A: 1000 IU 
• Vitamin C: 5 mg
• Calcium: 10 mg
• Iron: 2 mg 

Tips for making cornbread stuffing

However, due to the fact that cornbread is significantly more tender than bread, cornbread stuffing can be a bit challenging. The following are some of the things you can do to ensure that your cornbread chunks remain intact and do not break down while they are being stuffed:

• Make the cornbread the day before you plan to use any cornbread mix. This is the first step in the process. Ensure that the mix is suitable for baking in a square baking dish measuring 8 inches by 8 inches, as we will consume approximately half of this quantity.
• Using a mix also makes the entire process of preparing this recipe much simpler. Especially if you choose an option that does not contain gluten. The cornbread was stale because I made the stuffing on the same day that I made the cornbread for the purpose of testing this recipe.

• Despite the fact that it was still delicious, the cornbread had become a mushy consistency. To resolve this issue, it is essential to make use of cornbread that is not fresh but rather stale. Because of this, it is prepared the day before, so that it can be chopped up and left out throughout the night.
• The dry cornbread will absorb all of the chicken stock, resulting in a cornbread that is soft on the inside but crispy on the outside. Putting the Stuffing Together – In most cases, the stuffing is first combined, and then the liquid is added into the mixture.

• First, the meat, vegetables, and stock are combined in this recipe, and then the cornbread is folded in after it has been thoroughly combined. It is recommended to mix cornbread as little as possible; therefore, delaying its preparation until the very last step ensures that all of the other components are distributed in an adequate manner.
• Place the stuffing in the baking dish or pan and bake it. Pour the stuffing into the dish or pan. To ensure that the mixture is distributed evenly, give it a light nudge. After that, distribute any chunks of cornbread that are currently sitting on top in an even manner.

• Not only does this ensure that each bite contains an equal amount of cornbread and chorizo, but it also ensures that the cornbread bits that are on top will become crisp when they are finished baking. This cornbread stuffing recipe is extremely delicious because of the crunch that it possesses.