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A Little Bit About a Lot of Things

“A lifestyle blog with a focus on my food adventures”

January 5, 2011 Rachael Ray Cornbread and Chorizo Stuffing

I saw this recipe for cornbread chorizo stuffing on Rachael Ray (11/17/10) and decided to give it a spin. I changed it up a little bit to suit our taste.

So cut up store bought corn bread muffins- I happen to like the ones from Sudbury Farms/Roche Brothers. Put them in the oven to dry them out.

Chop up some onions…

Instead of chorizo, we decided to use chicken sausage. Heat it up in a skillet with onions.

In a large bowl we combined the toasted corn muffin cubes, the sausage, the onion and some unsalted chicken stock. I love apples in my stuffing, for that little hint of sweetness, so I added 2 granny smith apples to the mix as well.

Bake it off in the oven for about 30 minutes. I love this recipe, excellent flavors and textures. Try it out the way Rachael makes it or substitute your own ingredients to make it your own!

Here’s the original recipe:

Ingredients

  • Pantry Ingredients:
  • EVOO – Extra Virgin Olive Oil
  • Butter
  • Salt
  • Pepper
  • Poultry seasoning
  • 4 large corn muffins, cut into 1-inch cubes
  • EVOO – Extra Virgin Olive Oil, for drizzling
  • 1 pound chorizo sausage, cut into 1-inch cubes
  • 1 large onion, chopped
  • 1/2 cup chopped flat-leaf parsley
  • 2 cups turkey stock or canned low-sodium chicken broth
  • 1 tablespoon poultry seasoning
  • Salt and pepper

Yields: Serves 6

Preparation

Preheat the oven to 350°F.

Place the cornbread cubes on a baking sheet and bake until lightly golden in color and slightly dried out, about 15-20 minutes.

In a large skillet, heat a drizzle of EVOO over medium heat. Add the chorizo and cook 5 minutes until golden and crispy. Add the onion and cook until tender, 5-6 minutes. Transfer the mixture to a large bowl.

Add the toasted cornbread cubes, parsley and stock to the bowl and gently mix. (use your hands if you like — it’s fun!). The mixture should be moist but not soggy; add a little more stock if you like your stuffing wetter.

Season the stuffing with poultry seasoning, salt and pepper. Place in a 9×13″ buttered baking dish and bake for 30 minutes. (To keep the stuffing moist; cover the top loosely with foil while it bakes.)