Chorizo and Corn Bread Stuffing

1. 1

   1 pound hard chorizo diced

2. 2

   Cook the chorizo in a skillet over medium heat until the fat has been rendered, about 5 minutes.

3. 3

   Preheat the oven to 350 degrees F.

4. 4

   Add the onion, carrots, celery, and garlic to the chorizo and cook until the vegetables have carmelized, about 10 minutes.

5. 5

   Add the crumbled corn bread, chicken stock, and cilantro.

6. 6

   Make sure that the stuffing itself is not to dry but at the same time not to wet.

7. 7

   Place the stuffing into a buttered casserole and bake in the oven until heated through and lightly browned, about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.