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Gourmet

Corn-Bread and Chorizo Stuffing

By Lillian Chou

4.3

(26)

Image may contain Food Pizza and Stuffing
Corn-Bread and Chorizo StuffingDitte Isager

What started as an arepa recipe evolved into a play on traditional American corn-bread stuffing. Chorizo takes the place of fresh sausage, and garlic adds punch to a buttery base. Imagine all of the classic textures with Latino flavors—it’s that good.

Recipe information

  • Total Time

    2 1/4 hr

  • Yield

    Makes 8 servings

Ingredients

Skillet corn bread
1/4 pound Spanish chorizo (cured spiced pork sausage), casing removed and sausage chopped
2 tablespoons vegetable oil
2 medium onions, coarsely chopped (3 cups)
4 celery ribs, coarsely chopped (3 cups)
2 tablespoons chopped garlic
1 teaspoon dried oregano
1 cup reduced-sodium chicken broth
1 large egg

Preparation

  1. Step 1

    Preheat oven to 350°F with racks in upper and lower thirds of oven. Butter a 3-quart shallow baking dish.

    Step 2

    Crumble corn bread into 1/2-inch pieces, spreading out in 1 layer in 2 large 4-sided sheet pans. Bake, stirring occasionally, until dry, about 20 minutes. Cool completely and transfer to a large bowl.

    Step 3

    Meanwhile, cook chorizo in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until crisp, 1 to 2 minutes. Add onions, celery, garlic, oregano, and 1 1/4 teaspoon salt and sauté until vegetables are softened, about 10 minutes. Add to corn bread.

    Step 4

    Whisk together broth and egg, then pour over stuffing and toss well. Transfer to baking dish and cover tightly with buttered foil. Bake in upper third of oven 1 hour. Remove foil and bake until top is golden, about 15 minutes more.

TagsStuffingChorizoSausageMeatSideDinnerNut FreeGluten FreeOven BakeThanksgivingWinterFallGourmet
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