Chorizo Cornbread Stuffing



Blue and Yellow Cornbread Chorizo Stuffing

Oct 20, 2009
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Cal/Serv:
Yields:
Prep Time: 0 hours 30
Cook Time:
Total Time: 2 hours 0
Ingredients
dried blue cornbread cubes
dried yellow cornmeal cornbread cubes
3/4 c. chopped cilantro
2 tbsp. chopped fresh oregano
2 tbsp. olive oil
large sweet onion
1 1/2 c. fresh or frozen corn kernels
can hominy
10 oz. dried chorizo sausage
small red bell pepper
large poblano chile
1 tsp. kosher salt
reduced-sodium chicken broth
Directions
  1. Heat oven to 300 degrees F. Place cornbread on a large baking sheet. Bake 30 minutes, gently stirring cubes twice, until lightly toasted and firm. Cool completely. Place cubes into a large bowl; toss with cilantro and oregano.
  2. Heat oil in a large skillet over medium heat; add onion, corn, and hominy. Cook 6 minutes, stirring occasionally, or until onion is softened. Add chorizo, bell pepper, chile, and salt; continue to cook 6 minutes, until chorizo is lightly browned. Add cornbread mixture.
  3. Heat oven to 400 degrees F. Drizzle broth over mixture; gently toss until moistened Spoon dressing into a buttered shallow 2-quart baking dish; cover with foil. Bake 25 minutes. Remove foil and bake 10 to 15 minutes more until stuffing is hot.





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Date: 06.12.2018, 15:01 / Views: 33295