Chorizo Cornbread Stuffing Recipe-Learn Like a Pro:-The traditional holiday side dish is given a delicious update with the addition of chorizo cornbread stuffing. The sweet and smoky flavour of cornbread, when combined with the spicy and smoky flavour of chorizo, results in a stuffing that is sure to be a favourite at the next gathering you host.
Chorizo Cornbread Stuffing Recipe-Learn Like a Pro
This recipe allows you to create a dish that is not only reassuring but also bursting with flavour by combining the classic elements of stuffing with the robust flavour of chorizo. Learn how to make this scrumptious and satiating chorizo cornbread stuffing by following along along with this tutorial.
Ingredients:
For the Cornbread:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
- 2 large eggs
For the Stuffing:
- 8 ounces chorizo sausage, casing removed and crumbled
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 4 cups cubed cornbread (from homemade or store-bought)
- 1/2 cup chicken or vegetable broth
- 1/4 cup chopped fresh parsley
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Instructions:
Prepare the Cornbread:
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). A baking dish measuring 9 by 9 inches should be greased or lined with parchment paper.
- A large mixing basin should be used to combine the cornmeal, flour, baking powder, and salt by whisking them together.
- Put the buttermilk, melted butter, honey, and eggs into a separate bowl and stir them together until they are completely incorporated.
- After adding the liquid ingredients to the dry ones, stir the mixture until it is almost completely incorporated. Take care not to overmix the items.
- Using a spatula, smooth the surface of the batter after it has been poured into the baking dish that has been prepared.
- To achieve a golden brown colour and a toothpick that is placed into the centre comes out clean, bake the cake for twenty to twenty-five minutes. The cornbread should be allowed to completely cool before being cut into cubes.
Prepare the Stuffing:
- For optimal results, heat the olive oil in a big skillet over medium heat. Crumbled chorizo should be added and cooked until it is browned and cooked all the way through. During the cooking process, it should be broken up with a spoon. Remove the chorizo from the pan and set it aside in a separate location.
- After the onion and celery have been diced, add them to the same skillet. It should take about five to seven minutes for the food to get softer.
- To the skillet, add the garlic that has been minced, dried thyme, sage, rosemary, salt, and pepper according to taste. Cook for an additional one to two minutes, until the aroma is released.
- Both the cornmeal cubes and the chorizo that has been cooked should be added to the skillet. In order to mix, stir.
- The cornbread should be moistened by pouring the chicken or vegetable broth over the mixture and swirling it gently during the process. Cook for an additional two to three minutes, or until the liquid has been absorbed.
- The skillet should be taken off the heat and the chopped parsley should be stirred in.
Serve the Stuffing:
- When ready to serve, transfer the chorizo cornbread filling to a serving dish and, if wanted, top with more chopped parsley.
- To accompany your preferred holiday meal, serve this delectable side dish while it is still warm.
Nutritional Information:
- Serving Size: 1/8th of recipe (approximately 1 cup)
- Calories: Approximately 320 calories per serving
- Total Fat: Approximately 17g
- Saturated Fat: Approximately 6g
- Cholesterol: Approximately 70mg
- Sodium: Approximately 550mg
- Total Carbohydrates: Approximately 28g
- Dietary Fiber: Approximately 2g
- Sugars: Approximately 6g
- Protein: Approximately 12g
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