Chorizo and Cornbread Stuffing
WHAT YOU NEED
- 1 medium white onion, finely chopped
- 1 pound Cacique® chorizo
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, finely chopped
- 1 sprig fresh thyme, picked off the stem and roughly chopped
- 2 cups coarsely crumbled cornbread
- ¼ cup chopped fresh cilantro, plus more for garnish (optional)
- ½ cup chicken stock (low-sodium store-bought is fine)
- Grated Cacique® Cotija cheese, for garnish (optional)
- 1 tablespoon unsalted butter
HOW TO MAKE IT
- Preheat the oven to 350° F.
- Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery, garlic and thyme to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro. Gradually stir in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
- Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.