Chorizo and Cornbread Stuffing

Name: Chorizo and Cornbread Stuffing
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 3
Cuisine: Southern
Ingredients: 1 medium carrot, finely chopped; 1 celery stalk, finely chopped; 454 grams fresh Mexican chorizo; 473 milliliters coarsely crumbled cornbread; 59 milliliters chopped fresh cilantro, plus more for garnish (optional); 3 garlic cloves, finely chopped; 118 milliliters chicken stock (low-sodium store-bought is fine); 1 Tbsp unsalted butter; 1 medium white onion, finely chopped

Chorizo and Cornbread Stuffing might be just the Southern recipe you are searching for. One portion of this dish contains roughly 41g of protein, 66g of fat, and From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes.

Ingredients you will need

Chorizo

Equipment you will use

Frying Pan

Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes.

Ingredients you will need

Vegetable

Chorizo

Carrot

Celery

Garlic

Onion

Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.

Ingredients you will need

Cornbread

Cilantro

Stuffing

Stock

Butter a small casserole dish.

Ingredients you will need

Butter

Equipment you will use

Casserole Dish

Spread the stuffing in an even layer.

Ingredients you will need

Stuffing

Spread

Bake until it's heated through and lightly browned on top, about 20 minutes.

Equipment you will use

Oven

Serve right away, garnished with the cilantro and cotija, if desired.

Ingredients you will need

Cilantro

Photograph by Kana Okada

Equipment

Oven

Frying Pan

Casserole Dish

Ingredients

Servings:

1medium

carrot, finely chopped 1

celery stalk, finely chopped 454grams

fresh Mexican chorizo 473milliliters

coarsely crumbled cornbread 59milliliters

chopped fresh cilantro, plus more for garnish (optional)3

garlic cloves, finely chopped 118milliliters

chicken stock (low-sodium store-bought is fine)1Tbsp

unsalted butter 1medium

white onion, finely chopped

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Forge Cellars Classique Riesling with a 4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.