Chorizo Cornbread Stuffing
This Thanksgiving head Out West with this Chorizo Cornbread Stuffing packed full of sliced apple, pecan and celery with rustic bread cubes.
- 4 cups seasoned toasted bread cubes
- 4 cups day old corn bread roughly broken
- 1/2 pound Hempler's Chorizo Ground Sausage
- 1 tablespoon lard or olive oil
- 1 cup celery thinly sliced
- 1/2 cup shallot thinly sliced
- 1 cup apple thinly sliced
- 1/2 cup butter sliced in a few pieces for easy melting
- 1 cup pecans rough chopped
- 1/4 cup fresh sage rough chopped
- 1 egg
- 1 1/2 cup chicken broth
Combine toasted bread cubes and corn bread in a large mixing bowl.
Brown chorizo in a large pan over medium high heat. Remove from pan and set aside.
Add lard or olive oil to the pan. Sauté celery and shallot for about 3 minutes until softened. Add apple and sauté another minute.
Turn heat off and add butter and cooked chorizo, letting butter melt in warm pan.
Combine chorizo mixture with toasted bread cube mixture.
Fold in pecans and sage.
Whisk egg into broth and combine with bread cube mixture until completely coated.
Place stuffing mixture in a prepared baking dish, cover with foil and bake for 40 minutes at 350 degrees. Remove the foil for the last 10 minutes if you like a crispier top.