Cornbread & Chorizo Stuffing
Thanksgiving is not complete without a yummy stuffing. We never make the stuffing from the box- we like the one from scratch. The good thing about homemade stuffing is that you can make it in advance. This could be put together a couple of days before the big dinner and refrigerated or frozen.
You guessed right- this recipe has all the Latin flavors as well. There is the smoked paprika and orange zest – similar flavors to the turkey and the gravy. It also has chorizo- anything with chorizo is delicious! The leeks and the celery provide a nice crunch and the cranberries bring a delicious sweetness to the dish. This stuffing complemented the turkey and the rest of dishes beautifully!
- 1 loaf cornbread, homemade or store-bought
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt
- Pepper
Preheat oven to 350 degrees F.
Cut the cornbread into 1-inch cubes (about 6 cups). Place the cubes onto a lined baking sheet and toss with oil, thyme and paprika. Season with salt and pepper and bake for 15 to 20 minutes or until lightly toasted. Keep aside.
- 1 pound fresh chorizo, casings off
- 2 tablespoons butter
- 3 celery ribs, chopped
- 1 medium onion, chopped
- 3 leeks, sliced
- 1 cup dried cranberries
- Zest of two oranges
- 1 teaspoon smoked paprika
- 2 teaspoons dried thyme
- 1 egg, beaten
- 1 to 2 cups chicken broth
Saute the chorizo in large frying pan on medium heat for 3 to 4 minutes. Take the chorizo out using a slotted spoon. Add the butter, celery, onion and leeks. Saute on medium low heat for 10 to 12 minutes. Add the cranberries, orange zest, paprika and thyme, cook for another 5 to 10 minutes. Mix well and add the toasted corn bread and cooked chorizo. Mix well and check for seasonings. Turn the heat off and transfer everything to a large bowl. Add the beaten egg and chicken broth 1 cup to start with. Toss all together and bake in a buttered dish covered with buttered foil for 40 to 50 minutes. Add more chicken stock if reheating or as needed.
