Cornbread and Chorizo Stuffing
<p>Surprise your family with this sweet-and-savory take on a Thanksgiving classic. Here, sweet cornbread mixes with smoky chorizo, savory onions and slightly spicy poblano peppers to create a stuffing with decidedly Mexican flair. Use it to stuff chickens or turkeys, or cook it on its own for a flavorful side dish, perfect for any special occasion!</p>
Total Time
105m
Prep Time:15m
Yields:8 Servings
Ingredients
1 pkg.
(1 lb.)
<p><span>cornbread, cut into ¾” pieces</span></p>
2 tbsp.
1 pkg.
(7 oz.)
GOYA® Chorizo , casings removed and sausage cut into ¼” pieces
1
<p><span>medium yellow onion, finely chopped (about 1¾ cups)</span></p>
1
<p><span>poblano pepper, seeded and cut into ¼” pieces</span></p>
2 tsp.
1 tsp.
3 cdas
<p><span>finely chopped fresh cilantro</span></p>
1 packet
GOYA® Chicken Flavored Bouillon , mixed with 2 cups water
2
<p>large eggs</p><p> </p>
Directions
Step 1
<p>Heat oven to 350°F. Spread cornbread pieces in single layer on baking sheet. Bake, stirring every 5 minutes, until bread is dry but not browned, about 20 minutes. Transfer to large bowl; set aside to cool.</p>
Step 2
<p>Meanwhile, heat olive oil in large non-stick skillet over medium-high heat. Add chorizo; cook, stirring occasionally, until light golden brown, about 4 minutes. Add onions and poblanos to pan. Cook, stirring occasionally, until vegetables soften, about 10 minutes. Stir in garlic and oregano, cooking until fragrant and well-combined, about 30 seconds more. Remove skillet from heat; stir in 2 tbsp. cilantro. Transfer chorizo mixture to bowl with corn bread, mix until well distributed. Mix chicken bouillon mixture with eggs until well combined. Pour chicken bouillon mixture over cornbread mixture. Using hands, mix and knead cornbread until well saturated and combined.</p>
Step 3
<p>Transfer cornbread mixture to 2-quart oval casserole dish; cover tightly with foil. Bake until stuffing is puffed and heated through, about 1 hour. Uncover casserole dish. Bake until top is slightly toasted, about 10 minutes more. Sprinkle with remaining cilantro before serving.</p>
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Cornbread and Chorizo Stuffing
Prep Time: 15m
Total time: 105m
Yields: 8 Servings
<p>Surprise your family with this sweet-and-savory take on a Thanksgiving classic. Here, sweet cornbread mixes with smoky chorizo, savory onions and slightly spicy poblano peppers to create a stuffing with decidedly Mexican flair. Use it to stuff chickens or turkeys, or cook it on its own for a flavorful side dish, perfect for any special occasion!</p>
Ingredients
1 pkg. (1 lb.)
<p><span>cornbread, cut into ¾” pieces</span></p>
2 tbsp.
1 pkg. (7 oz.)
GOYA® Chorizo , casings removed and sausage cut into ¼” pieces
1
<p><span>medium yellow onion, finely chopped (about 1¾ cups)</span></p>
1
<p><span>poblano pepper, seeded and cut into ¼” pieces</span></p>
2 tsp.
1 tsp.
3 cdas
<p><span>finely chopped fresh cilantro</span></p>
1 packet
GOYA® Chicken Flavored Bouillon , mixed with 2 cups water
2
<p>large eggs</p><p> </p>
Directions
Step 1
<p>Heat oven to 350°F. Spread cornbread pieces in single layer on baking sheet. Bake, stirring every 5 minutes, until bread is dry but not browned, about 20 minutes. Transfer to large bowl; set aside to cool.</p>
Step 2
<p>Meanwhile, heat olive oil in large non-stick skillet over medium-high heat. Add chorizo; cook, stirring occasionally, until light golden brown, about 4 minutes. Add onions and poblanos to pan. Cook, stirring occasionally, until vegetables soften, about 10 minutes. Stir in garlic and oregano, cooking until fragrant and well-combined, about 30 seconds more. Remove skillet from heat; stir in 2 tbsp. cilantro. Transfer chorizo mixture to bowl with corn bread, mix until well distributed. Mix chicken bouillon mixture with eggs until well combined. Pour chicken bouillon mixture over cornbread mixture. Using hands, mix and knead cornbread until well saturated and combined.</p>
Step 3
<p>Transfer cornbread mixture to 2-quart oval casserole dish; cover tightly with foil. Bake until stuffing is puffed and heated through, about 1 hour. Uncover casserole dish. Bake until top is slightly toasted, about 10 minutes more. Sprinkle with remaining cilantro before serving.</p>
