Chorizo Cornbread Stuffing

By: Chung-Ah Ree

Find your perfect Circulon.

Ingredients

1/2 cup of chorizo
2 garlic cloves minced
1 onion diced
1 carrot diced
1 celery stalk diced
2 cups of jalapeno cornbread, homemade or store-bought diced
2 tablespoons of fresh cilantro leaves chopped
1/2 cup of chicken stock
kosher salt and freshly ground black pepper to taste

Directions

  1. Preheat oven to 350°F. Lightly coat an 8x8 baking dish with nonstick spray.
  2. Heat a large skillet over medium heat. Add chorizo and cook until browned, about 3-5 minutes, making sure to crumble the chorizo as it cooks. Add garlic, onion, carrot and celery. Cook, stirring occasionally, until vegetables have browned, about 8-10 minutes. Stir in cornbread, cilantro and chicken stock; season with salt and pepper, to taste.
  3. Add cornbread mixture to prepared baking dish. Place into oven and bake until heated through and lightly browned on top, about 20 minutes.
  4. Serve immediately, garnished with cilantro.