Chorizo Cornbread Stuffing
Southern style stuffing that is spicy from the chorizo and sweet from the citrus cornbread, herbaceously with parsley and the perfect side to roast dinners, whether it be a Christmas holiday or a Thursday Night. Make the cornbread in advance and keep it on hand for when you're ready!
- ½ cup Butter Olive Oil divided
- 2 Eggs
- 3 tbsp Granulated white sugar
- 1 cup Flour
- 1 cup Yellow cornmeal
- 1 tsp Baking soda
- 1 tsp Fleur de Sel
- 1 cup Buttermilk
- 2 tbsp Orange juice
- 1 tbsp Orange zest
- 2 links Chorizo sausages casing removed
- 2 tbsp Garlic Olive Oil
- 1 Red onion finely chopped
- 2 cups Celery chopped
- ½ cup Toasted pecans chopped
- 1 cup Fresh cranberries roughly chopped
- 1 cup Flat leaf parsley
- 1½ cups Chicken stock
- 1 Egg
- 1 tsp Fleur de Sel
- ½ tsp Cracked Black Pepper
- Cornbread: Brush loaf pans or square 9x9 baking pan with 2 tbsp Butter olive oil and preheat oven to 350*F. In a large bowl, beat ⅓ cup of olive oil, eggs and zest together, then mix in sugar, cornmeal, flour and soda and beat well to combine. Pour in buttermilk and orange juice continuing to mix well. Pour batter into muffin tins ¾ full and bake for 30-35 minutes until toothpick inserted in the center comes out clean. Prepare the night before for ease of stuffing assembly.
- Stuffing: Preheat oven to 375*F and brush a 9x13 casserole dish with 1 tbsp Butter olive oil. Cut cornbread into 1" cubes and spread out onto a baking sheet. Bake in oven for 10 minutes, until cornbread is lightly brown and toasted, then remove from oven to cool.
- In a non-stick pan, heat Garlic olive oil over medium heat then begin browning chorizo meat for 4-5 minutes. Remove meat to a large bowl, then add onions and celery to pan, sautéing for 4 minutes, allowing to soften. Add pecans and chopped cranberries to large bowl and add in toasted cornbread. In a measuring glass, beat together chicken stock and egg then pour over stuffing mixture. Add parsley and fleur de sel and stir to combine.
- Pour stuffing mixture into casserole dish and drizzle with 2 tbsp Butter olive oil. Cover with foil and bake for 30 minutes, then uncover and increase oven heat to 450*F and brown top of stuffing for another 15 minutes.
This stuffing falls more into the Dressing category - looser than a chicken stock baked stuffing, and not as soft, but excellent for stuffing a bird and amazing with a huge dollop of cranberry sauce... maybe some gravy in the near vicinity? Yum!