Scale
Ingredients
- 1.5 pounds corn bread (if using storebought) OR a double-batch of these (minus the jalapeño and cheddar)
- 8 ounces Spanish chorizo*, casing removed and sausage diced
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 4 celery ribs, chopped
- 3 medium carrots, chopped
- 5 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 cup reduced-sodium chicken broth
- 1 large egg
- salt and pepper, to taste
Instructions
- Preheat the oven to 350F. Butter a 3-quart shallow baking dish (or go my route, and just use your skillet!).
- Cube the corn bread into 1/2-inch pieces, spreading them out in 1 layer in a large sheet pan. Bake, tossing occasionally, until the cornbread pieces have dried out, 20-25 minutes. Remove from the oven and cool the cornbread completely.
- Meanwhile, heat the oil in a 12-inch heavy skillet on medium heat. Crisp the chorizo, stirring occasionally, for 2-3 minutes, then add the onions, celery, carrots, garlic, oregano and 1 teaspoon each of kosher salt and freshly cracked black pepper. Saute until the vegetables have softened slightly, 10-12 minutes. Stir in the cornbread cubes and let cool for 15 minutes.
- Whisk together the chicken broth and the egg, then pour over stuffing and toss well. Transfer to baking dish (if using), and cover tightly with buttered foil (OR just cover the skillet with the foil).
- Bake for 1 hour. Remove the foil and bake until the top is golden, about 15 minutes more.
Notes
- *As mentioned, you’re looking for Spanish chorizo, a dried and cured pork sausage. I had no trouble finding it at the grocery store, but if you’re having a hard time, it’s also available on Amazon.
Nutrition
- Serving Size: 10