Corn-Bread And Chorizo Stuffing
Ingredients
- 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 ⓘ
Instructions
- Preheat oven to 350°F with racks in upper and lower thirds of oven. Butter a 3-quart shallow baking dish.
- 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.
- 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 saute until vegetables are softened, about 10 minutes. Add to corn bread.
- 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.
Nutrition & Diet Analysis (per serving)
529
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).