Chorizo Cornbread Stuffing
- 12 cups of day old cornbread, cut into 1-inch chunks
- 1 lb. beef chorizo
- 1/2 cup unsalted butter
- 1 large carrot, peeled and chopped
- 1/2 yellow onion, chopped
- 2 stalks of celery, chopped
- 6 garlic cloves, minced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp. fresh sage, chopped
- 1 tbsp. fresh oregano, chopped
- 1/2 tbsp. dried thyme
- 2 1/2 cups chicken or vegetable broth
- 1 1/4 cup green onions, sliced
- salt and pepper to taste
Preheat oven to 400 degrees F.
In a medium saucepan, cook the chorizo, breaking it up with a spoon, but leaving some larger chunks. Once cooked, transfer to a plate lined with a paper towel to drain off the extra grease.
In the same saucepan, melt the butter over medium heat, then add in the carrot, onion, celery, and garlic. Cook for 8-10 minutes until softened. Add in the cilantro, sage, oregano, and thyme. Cook for another 2 minutes until fragrant. Add the drained chorizo back into the pan.
Add 2 cups of the broth to the hot pan with the chorizo/veggies and bring to a boil. Add the cornbread to a large mixing bowl, then pour the boiling saucepan mixture over the cornbread. Toss the mixture with a large spoon to coat the cornbread. If the mixture looks too dry, add the remaining 1/2 cup of broth.
Add the stuffing to a 9x13-inch dish and sprinkle with the sliced green onions. Cover with foil. Bake for 20 minutes, then remove the foil and bake for another 10 minutes until the top is crispy.