chorizo & cornbread stuffing
By cbingham
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Ingredients
- 1 lb. mexican chorizo
- 1 medium white onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, finely chopped
- 2 cups coarsely crumbled cornbread
- 1/4 cup chopped cilantro
- 1/2 cup chicken stock (low sodium(
- 1 tbs unsalted butter
- grated cotija cheese for garnish
Details
Servings 3
Preparation
Step 1
Preheat oven to 350. Heat a large skillet over medium high heat and cook the chorizo, breaking it up with a spoon & stirring occasionally until it begins to brown, about 5 minutes. Add onion, carrot, celery & garlic & cook about 10 minutes. Add crumbled cornbread & cilantro and gradually add stock so stuffing is not too dry but not too wet. Stir well and gently.
Butter a small casserole dish and spread the stuffing in an even layer. Bake about 20 minutes til lightly browned on top. Garnish with cilantro & cojita.
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