Chorizo Corn Bread Stuffing
Chorizo Corn Bread Stuffing might be just the Southern recipe you are searching for. This side dish has 344 calories, 12g of protein, and 16g of fat per serving. This recipe serves 10. It can be enjoyed any time, but it is especially good for Thanksgiving. Head to the store and pick up baking powder, cornmeal, sage, and a few other things to make it today. From preparation to the plate, this recipe takes around 5 hours.
Instructions
Heat oven to 400°F with rack in middle and butter an 8-inch square baking pan.
Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
Whisk together milk, egg, and butter in a small bowl and stir into dry ingredients.
Pour batter into buttered baking pan.
Bake until golden and a tester comes out clean, 25 to 30 minutes.
Cool corn bread in pan on a rack 10 minutes, then turn out onto rack to cool completely.
Cut corn bread into 3/4-inch cubes and put in a large bowl.
Melt butter in a 12-inch heavy skillet over medium heat, then add onions and cook, stirring occasionally, until softened, about 8 minutes.
Add chorizo, corn, sage, salt, and pepper and cook, stirring occasionally, 10 minutes.
Remove from heat and add parsley.
Toss chorizo mixture with corn bread and transfer to a 13- by 9-inch baking pan.
Drizzle with chicken broth.
Bake at 400°F uncovered, until golden brown, about 30 minutes.
•Spanish chorizo is a dry-cured pork sausage that gets its distinctive smoky flavor from pimentón de la Vera, a sweet red chile grown in the La Vera valley of western Spain, and slowly smoke-dried before being ground into a powder. There are many different brands of Spanish chorizo and they vary surprisingly in looks, texture, and flavor. Some are imported from Spain and some are made in the United States. A Spanish brand we particularly like is Palacios, which is available in some specialty markets, Latino markets, and by mail order from tienda.com.•Corn bread can be baked 1 day ahead and kept covered at room temperature.•Stuffing can be assembled without stock 4 hours ahead and kept, loosely covered, at room temperature.
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 Chateau Ste. Michelle Riesling with a 4.4 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.
Chateau Ste. Michelle Riesling
#14 Wine Enthusiast Top 100 Best Buys of 2018Chateau Ste. Michelles' Columbia Valley Riesling is a blend of Riesling from throughout Washington’s Columbia Valley. Their goal is to craft a refreshing, flavorful, medium-dry Riesling vintage after vintage. The wine offers crisp apple aromas and flavors with subtle mineral notes. This is their “everyday Riesling” that is a pleasure to drink and easy to match with a variety of foods.Pair with fresh fruit, crab, mild cheeses, or chicken.