Cornbread Chorizo Cherry And Pecan Stuffing Recipes

Steps:

• Preheat oven to 400°. Butter a shallow 3-quart baking dish and a sheet of foil. Bring vinegar and 2 tablespoons water to a boil in a small saucepan; remove from heat and add cherries. Let sit until cherries are plump, 15-20 minutes.
• Meanwhile, spread out cornbread on a rimmed baking sheet and toast until golden brown, 10-15 minutes. Let cool. Place in a very large bowl.
• Drain cherries, reserving soaking liquid, and add cherries to bowl with cornbread (do not mix).
• Reduce oven temperature to 350°. Toast pecans on a clean rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8-10 minutes. Let cool; add to bowl.
• Meanwhile, heat oil in a large skillet over medium-high. Cook chorizo, stirring occasionally and breaking into small pieces with a spoon, until browned and cooked through, 8-10 minutes. Transfer to bowl with a slotted spoon.
• Add onions and celery to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, 10-12 minutes. Add garlic and sage; cook, stirring, until fragrant, about 2 minutes. Transfer to bowl.
• Reduce heat to medium and cook reserved cherry soaking liquid in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add 1/2 cup butter; cook, stirring, until melted. Drizzle over bread mixture.
• Whisk eggs and 2 cups stock in a medium bowl; pour over cornbread mixture. Add parsley, season with salt and pepper, and gently toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and cornbread is hydrated. Mix carefully to avoid breaking cornbread into crumbs. Transfer to prepared dish and dot with remaining 1/4 cup butter.
• Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
• Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.

Steps:

• Preheat oven to 400°. Butter a shallow 3-qt. baking dish and a sheet of foil. Bring vinegar and 2 Tbsp. water to a boil in a small saucepan; remove from heat and add cherries. Let sit until cherries are plump, 15–20 minutes. Meanwhile, spread out cornbread on a rimmed baking sheet and toast until golden brown, 10–15 minutes. Let cool. Place in a very large bowl. Drain cherries, reserving soaking liquid, and add cherries to bowl with cornbread (do not mix). Reduce oven temperature to 350°. Toast pecans on a clean rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8–10 minutes. Let cool; add to bowl. Meanwhile, heat oil in a large skillet over medium-high. Cook chorizo, stirring occasionally and breaking into small pieces with a spoon, until browned and cooked through, 8–10 minutes. Transfer to bowl with a slotted spoon. Add onions and celery to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, 10–12 minutes. Add garlic and sage; cook, stirring, until fragrant, about 2 minutes. Transfer to bowl. Reduce heat to medium and cook reserved cherry soaking liquid in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add ½ cup butter; cook, stirring, until melted. Drizzle over bread mixture. Whisk eggs and 2 cups stock in a medium bowl; pour over cornbread mixture. Add parsley, season with salt and pepper, and gently toss, adding more stock ¼-cupful at a time as needed (you may not use it all), until combined and cornbread is hydrated. Mix carefully to avoid breaking cornbread into crumbs. Transfer to prepared dish and dot with remaining ¼ cup butter. Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30–35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
• Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the garlic, carrots, celery and onions to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro. Gradually stir in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
• Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with cilantro and cotija if desired.
• Bring 1 cup water to a boil in a small saucepan. Put the chile powder in a small bowl, pour in the boiling water and stir well to make a paste. Let it cool to room temperature.
• Put the ground beef and pork in a large bowl. Add the vinegar, salt and garlic and mix well (your hands are the best tools for this job). Sprinkle with the oregano, canela, black pepper, star anise and cloves and mix well. Add the wine and sugar and mix well. Work the ancho chilie paste into the meat with your fingers until it's well incorporated. Cover and refrigerate overnight before you use it.
• Store in 2-ounce portions in ziptop bags in the refrigerator for up to a week, or freeze for up to 3 months.

Steps:

• Preheat oven to 400°F (200°C).
• To make the cornbread, place the cornmeal in a large bowl and sift in the flour, salt, baking powder and baking soda, and whisk to combine.
• In a separate bowl, beat together the eggs, buttermilk, milk and honey.
• Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.
• Use a tablespoon of the melted butter to grease a 9" (23 cm) baking pan. Whisk the rest of the melted butter into the batter just until combined. Bake 35-40 mins until tester comes out clean. Set aside to cool.
• Turn oven down to 350°F (180°C).
• In a cast iron pan, brown the chorizo until the fat is rendered out. Remove chorizo from pan and set aside. Remove half of the fat from the pan and discard.
• In the same chorizo pan, add potatoes, onions, carrots, celery, garlic and saute until soft and caramelized.
• Place the cubed cornbread and Hawaiian rolls on a baking sheet in a single layer. Toast in the oven until golden brown.
• In a large bowl, mix together chorizo and cooked vegetables. Carefully mix in stock, adding in increments until moist but not wet to avoid mushy stuffing. Season to taste with salt and pepper.
• Place stuffing in a baking dish and top with a few slices of butter, place in the oven and bake for about 15 minutes.
• Garnish with chopped cilantro and serve immediately.
• Enjoy!

Steps:

• Crumble chorizo into medium saucepan; cook on medium-high heat until done, stirring frequently. Remove from pan; drain.
• Add onions and garlic to pan; cook on medium heat 2 to 3 min. or until onions are crisp-tender. Stir in water; bring to boil. Add stuffing mix, nuts and chorizo; mix well. Cover.
• Remove from heat. Let stand 5 min. Fluff with fork.

Steps:

• Up to 3 days ahead, bake two 8-inch square pans of your favorite recipe or a boxed mix (you will have a little left over); store airtight at room temperature.
• When ready to make the stuffing, in a large frying pan over medium heat, stir chorizo until crumbly and browned, about 5 minutes. Transfer to paper towels to drain.
• Return pan to medium-high heat and add butter. When melted, add onion, celery, carrot, and garlic. Stir until vegetables are lightly browned, about 10 minutes.
• Add cilantro, thyme, oregano, and sage; stir for about 1 minute. Add chorizo and 1/2 cup chicken broth and stir just until boiling. Remove from heat.
• In a large bowl, combine cornbread cubes and vegetable-chorizo mixture.
• Stir until evenly moistened, seasoning to taste with salt and pepper. If mixture is too dry for your liking, moisten with additional chicken broth.
• Spoon into a 9- by 13-inch baking dish. Cover and bake in a 450° oven for 10 minutes; uncover and continue to bake until top is browned and dressing is heated through, 5 to 10 minutes longer.
• Serve hot.

Steps:

• Cook sausage, onion and celery in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
• Place sausage mixture, stuffing crumbs, butter, sage and pepper in 4- to 5-quart slow cooker. Pour broth over mixture; toss to combine. Cover and cook on Low heat setting 3 hours to 3 hours 30 minutes. Gently stir in cheese and pecans.
• Serve stuffing, or keep warm in slow cooker up to 1 hour. Or use this recipe to stuff Southwestern Turkey or one 12- to 14-pound turkey. See the Variation in Tips from the Kitchens.