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I few years ago I made Thanksgiving stuffing but with a twist! I made Chorizo Cornbread Stuffing. I saw the recipe of the food network on “The Best Thing I Ever Ate” from Aaron Sanchez. This stuffing was so flavorful and moist. This stuffing is so good I make it all year round! So if you want a classic dish with a twist this Thanksgiving, give this chorizo cornbread stuffing a try!!
1 pound of Chorizo*
3 cloves garlic, finely chopped
1 medium carrot, finely chopped
1 medium white onion, finely chopped,
2 cups coarsely crumbled cornbread
¼ cup chopped fresh cilantro
½ cup chicken stock
** Chorizo is spicy Spanish sausage that can be found in your grocery store. If for some reason you cannot find it try spicy Italian sausage instead!**
Preheat oven to 375 degrees F.
Heat a large skillet over medium heat. Cook Chorizo (don’t forget to take the casing off!), breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the garlic, carrots, celery and onions and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the cornbread and cilantro. Gradually stir in enough of the stock so that the stuffing is not too dry but at the same time not too wet. Stir gently and well.
You can do two things at this point: 1. Stuff the bird or 2. Bake separately.
This side dish goes great with chicken, turkey, ham, basically anything! It is so easy to make and really livens up a dish. Pair this side dish with a Chardonnay, I promise you will not be disappointed! The spicy of the chorizo and the dry of the chardonnay is a match made in heaven.
As always, thank you for reading Stephanie Says!
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