Corn Bread, Chorizo and Collard Stuffing

Name: Corn Bread, Chorizo and Collard Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Southern
Ingredients: 1 Tbsp baking powder; 1 teaspoons baking soda; 710 milliliters buttermilk; 3 ribs celery ribs, finely chopped; 454 grams chorizo, coarsely chopped; 907 grams collard greens, large stems discarded; 2 extra larges eggs; 4 larges eggs; 591 milliliters all-purpose flour; 591 milliliters stone-ground white cornmeal; 1 large onion, coarsely chopped; 1 teaspoon salt; 10 servings Salt and freshly ground pepper; 59 milliliters sugar; 591 milliliters chicken or turkey stock or canned low-sodium broth; 4 Tbsps unsalted butter; 170 grams 1/2 sticks unsalted butter, melted; 2 Tbsps vegetable oil

Corn Bread, Chorizo and Collard Stuffing might be just the side dish you are searching for. This recipe makes 10 servings with 819 calories, 28g of protein, and 47g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. A mixture of baking powder, eggs, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. Thanksgiving will be even more special with this recipe.

Instructions

MAKE THE CORN BREAD: Preheat the oven to 42

Ingredients you will need

Cornbread

Equipment you will use

Oven

Pour the oil into a 9-by-13-inch baking dish and heat in the oven. In a large bowl, whisk the cornmeal with the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the buttermilk with the eggs.

Ingredients you will need

Baking Soda

Buttermilk

Cornmeal

All Purpose Flour

Sugar

Egg

Salt

Cooking Oil

Equipment you will use

Baking Pan

Whisk

Bowl

Oven

Pour the buttermilk mixture into the dry ingredients, add the melted butter and stir with a wooden spoon until just blended; do not overmix.

Ingredients you will need

Buttermilk

Butter

Equipment you will use

Wooden Spoon

Remove the baking dish from the oven and swirl to coat with the oil. Scrape the batter into the hot dish and bake for 25 minutes, or until springy and a cake tester inserted in the center comes out clean.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Pan

Oven

Transfer to a rack and let cool. Turn the oven down to 37

Equipment you will use

Oven

Crumble the corn bread into small chunks and spread on 2 large baking sheets.

Ingredients you will need

Cornbread

Spread

Equipment you will use

Baking Sheet

Bake the corn bread for 15 to 20 minutes, stirring occasionally, or until dry and golden. Leave the oven on.

Ingredients you will need

Cornbread

Equipment you will use

Oven

MAKE THE STUFFING: In a large pot of boiling salted water, cook the collard greens until just tender, about 5 minutes.

Ingredients you will need

Collard Greens

Stuffing

Water

Equipment you will use

Pot

Drain and let cool slightly. Squeeze dry and coarsely chop.

Melt the butter in a large skillet.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the chorizo and cook over moderately low heat for 5 minutes.

Ingredients you will need

Chorizo

Add the onion and celery and cook, stirring, until softened, about 10 minutes. Stir in the collards and remove from the heat.

Ingredients you will need

Collard Greens

Celery

Onion

Let cool completely.

Scrape the corn bread into a very large bowl and add the collard mixture. Season with salt and pepper. In a bowl, whisk the eggs with the stock and pour over the stuffing; mix well.

Ingredients you will need

Salt And Pepper

Cornbread

Stuffing

Stock

Egg

Equipment you will use

Whisk

Bowl

Butter 2 large, shallow baking dishes and divide the stuffing between them. Cover and bake at 375 for about 25 minutes, or until heated through. Uncover and bake for about 10 minutes longer, or until browned.

Ingredients you will need

Stuffing

Butter

Equipment you will use

Oven

Serve hot.

Make Ahead: The corn bread can be frozen for up to 1 month. The stuffing can be assembled and refrigerated overnight. Bring to room temperature before baking.

Ingredients you will need

Cornbread

Stuffing

Equipment

Ingredients

Servings:

1Tbsp

baking powder 1teaspoons

baking soda 710milliliters

buttermilk 3ribs

celery ribs, finely chopped 454grams

chorizo, coarsely chopped 907grams

collard greens, large stems discarded 2extra larges

eggs 4larges

eggs 591milliliters

all-purpose flour 591milliliters

stone-ground white cornmeal 1large

onion, coarsely chopped 1teaspoon

salt 10servings

Salt and freshly ground pepper 59milliliters

sugar 591milliliters

chicken or turkey stock or canned low-sodium broth 4Tbsps

unsalted butter 170grams

1/2 sticks unsalted butter, melted 2Tbsps

vegetable oil

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. 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 King Frosch Riesling Auslese All Natural German with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.