About the Recipe
Indulge your taste buds with this hearty and flavorful Chorizo and Cornbread Stuffing, a twist on the classic side dish that elevates any festive meal. Combining the robust spiciness of Don Felipe Chorizo Verde with the comforting texture of cornbread, this stuffing is a mouthwatering fusion of savory elements.
1 lb Don Felipe Chorizo Verde
2 tbsp olive oil
1 medium white onion, finely diced
1 medium carrot, finely diced
1 celery stalk, finely diced
3 cloves garlic, minced
4 cups cornbread, cut into small cubes
1/4 cup chopped cilantro, plus more for garnish
1/2-1 1/2 cup chicken stock (Note: Adjust based on cornbread moisture)
1 tbsp unsalted butter
1/2 cup crumbled queso fresco, for garnish
Step 1: Preheat the oven
Set the oven to 350°F to prepare for baking.
Step 2: Cook the Chorizo
In a skillet, cook Don Felipe Chorizo Verde according to package instructions. Set aside.
Step 3: Sauté Vegetables
Heat 2 tbsp of olive oil in the skillet and sauté finely diced onion, carrot, and celery until golden brown (approximately 10 minutes). Add minced garlic.
Step 4: Combine Ingredients
Return cooked chorizo to the skillet. Add cubed cornbread and chopped cilantro, tossing gently.
Step 5: Moistening the Stuffing
Gradually add chicken stock (1/4 cup at a time) to achieve desired moisture. Stir well.
Step 6: Prepare Casserole Dish
Butter a 2-quart casserole dish and spread the stuffing evenly.
Step 7: Bake
Bake in the preheated oven for about 20 minutes or until heated through and lightly browned on top.
Step 8: Garnish and Serve
Garnish with cilantro and crumbled queso fresco before serving. Enjoy your Chorizo and Cornbread Stuffing!