Spicy Cornbread Dressing With Chorizo Recipes

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 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:

• Make the cornbread: Preheat the oven to 425˚ F and oil a 9-by-13-inch baking dish. Combine the cornmeal, flour, sugar, baking powder and fine salt in a large bowl. Stir in the eggs, milk and vegetable oil until combined. Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool, then cut into 1- to 2-inch cubes. Spread out on a baking sheet and let dry out at room temperature overnight.
• Make the stuffing: Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 minutes. Transfer to a small bowl with a slotted spoon. Add the onion, celery, bell pepper and poblano to the skillet and cook, stirring, until tender, about 8 minutes. Add the garlic, chili powder, sage, oregano and 1 teaspoon each kosher salt and pepper and cook, stirring, 2 more minutes. Remove from the heat and let cool to room temperature.
• Preheat the oven to 350˚ F and butter a 9-by-13-inch or other 3-quart baking dish. Whisk the eggs and 4 cups chicken broth in a large bowl. Add the cubed cornbread (about 12 cups) and the cooled chorizo mixture and toss to coat. (If the cornbread seems dry, add up to 1 more cup broth.) Transfer to the baking dish, dot with the remaining 2 tablespoons butter and cover loosely with foil. Bake 30 minutes, then uncover, top with the pepitas and continue baking, uncovered, until the top is golden and crisp, 30 to 35 more minutes. Top with cilantro before serving.

Steps:

• Place racks in upper and lower thirds of oven; preheat to 350°F. Divide cornbread between 2 large rimmed baking sheets. Bake, tossing occasionally and rotating pans top to bottom halfway through, until beginning to brown in spots and dry out, 35-40 minutes. (Drying out the stuffing will help it absorb the eggs and stock without becoming mushy.) Let cool.
• Meanwhile, cook sweet potatoes in a large pot of boiling salted water until just beginning to soften but not fully cooked through, 7-9 minutes. Drain; transfer potatoes to a large bowl.
• Heat 2 Tbsp. oil in a large skillet over medium-high. Cook chorizo, breaking up with a wooden spoon, until lightly browned and slightly undercooked, about 5 minutes. Using a slotted spoon, transfer to bowl with sweet potatoes.
• Heat remaining 1 Tbsp. oil in same skillet over medium. Add onions, celery, chiles (if using), garlic, paprika, 1 Tbsp. salt, and 1 tsp. pepper and cook, stirring often, until vegetables are tender, about 15 minutes. Add kale in batches as it wilts, then cider and sage and cook, stirring occasionally, until liquid is almost completely evaporated, about 5 minutes. Transfer to sweet potato mixture and toss to combine.
• Whisk eggs, stock, and vinegar in a large bowl or pitcher; season with remaining 1 Tbsp. salt and 2 tsp. pepper.
• Brush large roasting pan with an even layer of melted butter. Spread one-third of cornbread pieces in pan. Top with half of sweet potato mixture and spread to evenly distribute. Drizzle one-third of egg mixture over. Repeat with another third of the cornbread, remaining sweet potato mixture, then another third of egg mixture. There will be a lot of liquid in the pan-don't worry, it will become absorbed as the stuffing bakes. Top with remaining cornbread, then drizzle remaining egg mixture over. Brush top with remaining butter. Cover pan with foil and bake stuffing until heated through, about 45 minutes. Uncover and bake until surface is golden and crisp, 20-30 minutes longer.
• Do Ahead: Cornbread can be toasted 1 day ahead; store tightly wrapped at room temperature. Sweet potato, chorizo, and kale mixture can be cooked 1 day ahead; cover and chill.

Steps:

• Heat oven to 350 degrees. Spread pine nuts in one layer on a baking sheet. Bake until golden brown and fragrant, 2 to 4 minutes. Transfer to a shallow bowl, and set aside. Cut cornbread into 3/4-inch cubes, and spread evenly on a baking sheet. Bake, shaking pan periodically, until golden brown on edges, about 20 minutes. Transfer to a large bowl, and set aside.
• In a food processor, pulse sausage until coarsely chopped; do not overprocess. Set aside.
• Heat oil in a large skillet over medium-high heat. Add onions, and cook until translucent, about 4 minutes. Add celery and garlic, and cook until celery is soft, about 5 minutes more. Add sausage and pine nuts, and cook for 1 minute more. Add stock, and cook until absorbed, about 2 minutes.
• Pour sausage mixture over cornbread, and mix well. Add butter and cilantro, and mix to combine. Let cool completely before stuffing turkey.

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:

• Preheat the oven to 350 degrees F (175 degrees C) and grease a baking dish.
• Remove casings from the chorizo and cook in a large skillet until crumbly and browned, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
• Melt butter in the same skillet. Add onion and celery and cook until soft, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add cilantro and transfer mixture to the bowl of chorizo. Add cornbread and chicken broth; stir until well incorporated. Transfer to the prepared baking dish.
• Bake in the preheated oven until thoroughly warmed and stuffing starts to brown, 20 to 25 minutes. Serve garnished with cotija cheese.