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Chorizo and Cornbread Stuffing

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“a little twist on the traditional sausage and cornbread stuffing.”
READY IN:
50mins
SERVES:
5
UNITS:
Metric

Ingredients Nutrition

  • 453.59 g sausage
  • 1 white onion, diced
  • 1 large carrot, chopped
  • 118.29 ml celery, chopped
  • 14.79 ml garlic, chopped
  • 473.18 ml cornbread, crumbled
  • 118.29 ml chicken stock
  • 59.14 ml cilantro, chopped

Directions

  1. *** sausage used is chorizo hard or smoked diced up***.
  2. Cook the chorizo in a skillet over medium heat until the fat has been rendered, about 5 minutes.
  3. Preheat the oven to 350ºF.
  4. Add the onion, carrots, celery, and garlic to the chorizo and cook until the vegetables have carmelized, about 10 minutes.
  5. Add the crumbled corn bread, chicken stock, and cilantro.
  6. Make sure that the stuffing itself is not to dry but at the same time not to wet.
  7. Place the stuffing into a buttered casserole and bake in the oven until heated through and lightly browned, about 20 minutes.

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