chorizo & cornbread stuffing

By cbingham

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.