Chorizo and Cornbread Stuffing

By á-3286

Ingredients

• 1 lb fresh chorizo
• 1 medium 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 fresh basil
• 1/2 cup chicken stock (low sodium)
• 1 Tbsp unsalted butter

Details

Preparation time 35mins
Cooking time 55mins

Preparation

Step 1

1. Preheat oven to 350 F.
2. Heat a large skillet over medium heat and cook chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 mins. Add onion, carrot, celery and garlic to chorizo and cook, stirring occasionally, until vegetables have browned, about 10 mins. Add crumbled cornbread and basil and gradually pour in enough of stock so stuffing is not too dry but at the same time not too wet. Stir gently and well.
3. Butter a small casserole dish. Sread stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 mins. Serve.