November 26, 2009

Mexican Chorizo Cornbread Stuffing

Mexican Chorizo Cornbread Stuffing

1 tbsp oil
1 1/2 lbs fresh chorizo, casings removed
1 small yellow onion
10 cloves roasted garlic*
* day old and cut in roughly 1" cubes (recipe below)
2 roasted poblano pepper, seeded, stemmed and diced
1 roasted jalapeno pepper, seeded, stemmed and diced
kernels from 3 ears of white corn
1/2 cup fresh cilantro, chopped
1 1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper
3 cups chicken stock
2 eggs, beaten

Preheat oven to 350 degrees.

Add oil to a large saute pan and place over high heat. Once the pan is hot, just before the oil starts smoking, crumble in about 1/3 of the chorizo. Allow the chorizo to brown before stirring and browning the other side, about 2 minutes per side of undisturbed cooking. Remove chorize from the pan and place on a paper towel lined place to drain. Place the pan back on the burner and repeat this process two more times with the rest of the chorizo.

Once all the chorizo has been browned pour off all excess fat from the pan. Return the pan to the stove and reduce the heat to medium. Add the onion to the pan. Cook onion over medium heat until soft and translucent, stirring occasionally about 8 minutes.

In a large mixing bowl, add the diced cornbread, browned chorizo, sauteed onion, roasted garlic, poblano & jalapeno peppers, corn kernels, cilantro, kosher salt and freshly cracked black pepper. Using your hands, toss to evenly distribute the ingredients.

In a separate mixing bowl, whisk together the eggs and chicken stock. Add the chicken stock mixture to the cornbread mixture. Stir to evenly moisten the cornbread mixture.

Pour the cornbread mixture into a large baking dish sprayed with cooking spray and spread evenly across the dish. Cover with aluminum foil. Place into preheated 350 degree oven. Bake at 350 for 45 minutes then remove the foil. Bake for another 15-20 minutes uncovered until the top gets slightly browned. Remove from oven and let cool for about 5 minutes before serving. Enjoy!

*To roast garlic, simply place peeled cloves with a little splash of oil & a sprinkle of salt and pepper into a piece of aluminum foil and fold into a packet. Place into a 350 degree oven for about 1 hour or until caramelized and soft.

Cornbread and Sausage Stuffing (aka Dressing)

1 recipe cornbread, day old and crumbled (recipe follows)
1 1/2 lbs garlic sausage, (you can use any sausage you like)
1 tsp canola oil
1 onion, diced
2 stalks celery, diced
1 red pepper, diced
1 leek, white part only, washed, trimmed & diced
3 cloves garlic, minced
2 cups chicken broth (plus more if needed)
3 green onions, sliced
1/3 cup fresh parsley, chopped
2 eggs, beaten
1 1/2 tsp kosher salt
1 tsp freshly cracked black pepper
2 tbsp butter, in a small dice

*Preheat oven to 375 degrees.

Preheat a saute pan over medium-high to high heat. Add 1 tsp canola oil to the pan. Once the oil is hot add the sausage, removed from the casings, into the pan. Use a spoon or spatula to break up the sausage. Brown the sausage for 6-8 minutes, stirring occasionally to allow all areas to brown evenly.

Remove browned sausage from pan using a slotted spoon. Transfer to a paper towel lined dish to drain some of the oil.

Pour off all but 1 tbsp of the rendered fat from the pan. Reduce the heat to medium and place the saute pan back on the burner. Add the onion, celery, pepper and leek to the pan. Saute for 10-15 minutes, stirring occasionally, until the onions are translucent and soft. Add the garlic to the pan and saute for another 1-2 minutes.

While the veggies are sauteing, place the crumbled cornbread and browned sausage into a large mixing bowl.

Once the veggies have finished sauteing, add them to the mixing bowl with the cornbread. Add all remaining ingredients except butter to the bowl. Stir to combine. If the stuffing appears on the dry-side, stir in more chicken broth in 1/4 cup increments.

Place stuffing into a greased 13x9x2-inch glass or ceramic baking dish. Sprinkle diced, cold butter over the top of the stuffing.

Place stuffing in preheated 375 degree oven. Bake at 375 for about 40-50 minutes, or until the top is golden and the stuffing is cooked through. Remove from oven and serve hot! Enjoy!

Notes:
*You may vary the temperature at which the stuffing is cooked, as is often necessary with holiday meals. For 350 degrees, cook the stuffing for about 1 hour. For 400 or 425 degrees cook for about 30 minutes.

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