Chorizo Corn Bread Stuffing
A savory and hearty cornbread stuffing featuring Spanish chorizo, sweet corn, and aromatic herbs. This dish combines homemade cornbread with spicy chorizo, onions, and fresh parsley for a flavorful side dish perfect for special occasions.
Ingredients
- •1½ cups yellow cornmeal
- •1 cup all-purpose flour
- •¼ cup sugar
- •1 tablespoon baking powder
- •1 teaspoon salt
- •1 cup milk
- •1 large egg
- •6 tablespoons unsalted butter
- •¼ cup unsalted butter
- •2 cups chopped onions
- •8 ounces Spanish chorizo
- •1 teaspoon dried sage
- •½ teaspoon salt
- •½ teaspoon freshly ground black pepper
- •½ cup flat-leaf parsley
- •2 cups turkey stock
- •8 inch square baking pan
Cooking Instructions
- 1.
Heat oven to 400°F with rack in middle and butter an 8-inch square baking pan.
5 min
- 2.
Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
3 min
- 3.
Whisk together milk, egg, and butter in a small bowl and stir into dry ingredients. Pour batter into buttered baking pan.
5 min
- 4.
Bake until golden and a tester comes out clean, 25 to 30 minutes.
30 min
- 5.
Cool corn bread in pan on a rack 10 minutes, then turn out onto rack to cool completely.
10 min
- 6.
Cut corn bread into 3/4-inch cubes and put in a large bowl.
5 min
- 7.
Melt butter in a 12-inch heavy skillet over medium heat, then add onions and cook, stirring occasionally, until softened, about 8 minutes.
8 min
- 8.
Add chorizo, corn, sage, salt, and pepper and cook, stirring occasionally, 10 minutes. Remove from heat and add parsley.
10 min
- 9.
Toss chorizo mixture with corn bread and transfer to a 13- by 9-inch baking pan. Drizzle with chicken broth.
5 min
- 10.
Bake at 400°F uncovered, until golden brown, about 30 minutes.
30 min
