Cornbread Stuffing With Wilted Greens & Chorizo

By ltrodrigu

Ingredients

• 3 medium yellow onions, cut into 1-inch dice, plus 1 large yellow onion, roughly chopped
• 30 garlic cloves, peeled
• 2 large celery roots, peeled and cut into 1/2-inch dice
• 1 cup plus 7 tablespoons extra-virgin olive oil
• 3/4 cup chicken or turkey stock
• 1 pound thickly sliced bacon, cut crosswise into 1/2-inch pieces
• 3/4 pound thinly sliced chorizo sausage
• 6 large bunches chard, ribs and stems removed, cut into 1/2-inch ribbons and rinsed
• 24 cups crumbled stale corn bread
• 5 cups white breadcrumbs
• Salt
• Freshly ground black pepper
• 2 1/2 teaspoons smoked Spanish paprika or piment d’Espelette, plus more to taste

Details

Servings 12
Adapted from online.wsj.com

Preparation

Step 1

Preheat oven to 425 degrees. Toss diced onions, garlic and celery roots with 9 tablespoons oil in a large roasting pan. Place in oven and roast, stirring occasionally, until caramelized and tender, about 30 minutes. When done, deglaze pan with ¾ cup stock. Set aside.

Meanwhile, in a large casserole pan over medium-low heat, cook bacon until about half the fat is rendered, 5-8 minutes. Increase heat to medium-high. Add remaining oil and chorizo and cook, stirring frequently, until chorizo is lightly colored, 2-4 minutes more. Add roughly chopped onion and cook until onion begins to color, about 5 minutes. Increase heat to high, add wet chard to pan and cook, tossing, until chard is wilted and tender, 5-8 minutes.

Off heat, add corn bread, white breadcrumbs and roasted vegetable-stock mixture to casserole. Season with smoked paprika and salt and pepper to taste. Toss to combine, but do not pack down. Allow to cool, cover with foil and refrigerate until ready to use.

Remove stuffing from refrigerator and allow to come to room temperature, 1-2 hours. When ready to cook, preheat oven to 375 degrees. Place in oven, covered with foil, and bake until piping hot, about 40 minutes.