Chorizo Corn Bread Stuffing
Chorizo Corn Bread Stuffing might be just the side dish you are searching for. This recipe serves 10. One portion of this dish contains about 13g of protein, 17g of fat, and a total of 371 calories. It is an affordable recipe for fans of Southern food. It is perfect for Thanksgiving. A mixture of flat-leaf parsley, pepper, chorizo, and a handful of other ingredients are all it takes to make this recipe so flavorful. 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. One wine you could try is RELAX Riesling. It has 4.1 out of 5 stars and a bottle costs about 10 dollars.
RELAX Riesling
From the vineyards of the Mosel wine region, these Riesling grapes ripen in slate and mineral soil and are harvested based on their optimal taste and ripeness. Cold fermented in stainless steel tanks, this wine brings a natural acidity, providing a perfect balance that is refreshingly crisp and leaves your mouth watering for more.RELAX Riesling is fermented slightly dry with a wonderful fruity bouquet and intense flavors of apples and peaches with just a hint of citrus.RELAX Riesling is delicious on its own! But it pairs perfectly with a variety of foods, from grilled seafood and poultry to spicy Asian dishes and fresh salads.