Stuffing - Chorizo and Salsa Stuffing

By á-47

Ingredients

• 8 oz. chorizo
• 6 cups cornbread stuffing mix
• 1 cup chopped black olives
• 1 cup chopped celery
• 1 cup fresh or canned whole kernel corn, drained
• 1/2 cup green chile salsa
• 1 cup spicy tomato juice
• 3/4 cup melted butter

Preparation

Step 1

Preheat oven to 350 degrees. Lightly grease a 2 1/2 - 3 qt. casserole dish and set aside.

Place a medium-sized skillet over medium heat. Add the chorizo and cook, breaking the meat up with a fork, until the sausage is brown and no pink remains. Drain and blot with paper towels to remove any remaining fat.

In a large bowl, combine the sausage with all the of the remaining ingredients except for the tomato juice and butter. Stir in the juice and butter.

Transfer stuffing to the prepared dish, cover, and bake for 30-40 minutes, or until heated through. If a crisp top is desired, uncover and bake for 10 additional minutes.