Description
Bobby Flay’s cornbread chorizo stuffing blends southwestern spices with traditional holiday comfort. Hearty chorizo and buttery cornbread create a rich, memorable side dish you’ll crave again and again.
Ingredients
Scale
- 8 cups (1.9 l/½ gal) cornbread, stale
- 1 lb (454 g) chorizo, pork/beef/soy
- 1 ½ cups (355 ml) chicken stock
- 2 large eggs
- 4 cloves garlic, minced
- 1 yellow onion, chopped
- 3 celery stalks, chopped
- 2 large carrots, peeled and chopped
- 2 jalapeños, chopped and seeded or seeds left in one
- ½ cup (120 ml) fresh chopped cilantro, plus more for sprinkling
- 4 tbsps (56 g) unsalted butter, divided (regular or vegan)
- ½ cup (120 ml) dry white wine
- Salt and pepper to taste
Instructions
- Prep Station: Warm the oven to 350°F and lavishly grease a 12-inch cast iron skillet or 9×13-inch baking dish with butter.
- Chorizo Foundation: Sizzle chorizo in a skillet over medium-low heat until golden and crisp, transferring the meat to a large mixing bowl while reserving the rich drippings.
- Vegetable Medley: Using the same skillet, sauté garlic, onion, celery, carrot, and jalapeño in melted butter until onions turn translucent, approximately 5 minutes. Deglaze with white wine and simmer until vegetables soften and liquid reduces.
- Flavor Fusion: Combine the aromatic vegetable mixture with chorizo in the mixing bowl. Integrate chopped parsley, salt, and black pepper, creating a robust seasoning profile.
- Liquid Integration: Whisk eggs and chicken stock together, gradually blending until smooth. Pour the liquid mixture over the chorizo-vegetable base, gently folding to ensure even distribution.
- Cornbread Incorporation: Tenderly fold crumbled cornbread into the mixture, maintaining a rustic texture and allowing the bread to absorb the savory liquid.
- Baking Process: Transfer the stuffing to the prepared dish, spreading evenly and topping with additional cornbread crumbles. Cover with aluminum foil and bake for 25-30 minutes in the oven’s center.
- Final Crisp: Remove foil and broil on high for 3 minutes, carefully monitoring to achieve a golden, crispy top. Garnish with fresh parsley and serve immediately while piping hot.
Notes
- Cornbread Crumble Texture: Use day-old cornbread for optimal dryness and better absorption of liquids, preventing a soggy stuffing.
- Chorizo Selection: Choose high-quality, spicy chorizo for maximum flavor depth and to infuse the stuffing with rich, smoky undertones.
- Vegetable Sautéing Technique: Cook vegetables until translucent to release natural sugars and develop a deeper, more complex flavor profile.
- Broiling Caution: Watch carefully during the final 3-minute broil to achieve a golden, crispy top without burning the stuffing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 500
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 180 mg