| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Active: | 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 3 stalks celery, diced
- Kosher salt
- 1 pound bulk chorizo
- 3 cloves garlic, finely chopped
- 10 fresh sage leaves, finely chopped
- 3 sprigs rosemary, leaves finely chopped
- 10 cups 1-inch cubes stale cornbread (about 2 pounds)
- 2 cups diced roasted green chiles (frozen or canned; preferably Hatch chiles)
- 3 to 4 cups chicken stock
Instructions
- Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion and celery, season with salt and cook, stirring, until softened, about 8 minutes. Add the chorizo and cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the garlic and cook 1 to 2 more minutes. Add the sage and rosemary and cook 1 more minute, then remove from the heat.
- Combine the cornbread, chiles and sausage mixture in a large bowl. Add 3 cups chicken stock and toss with your hands until the bread is very moist, adding up to 1 more cup stock if needed. Season with salt. Transfer to a 3-quart baking dish and bake until the stuffing is hot throughout and golden brown on top, 30 to 35 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 528 |
| Total Fat | 28 g |
| Saturated Fat | 9 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 20 g |
| Cholesterol | 79 mg |
| Sodium | 1290 mg |
Reviews
Super easy and super delicious. Made this recipe for Friendsgiving and everyone loved it! Paired nicely with the smoked turkey. Took leftovers to the in-laws for Thanksgiving and they said it’s the best stuffing they’ve ever had. This will be a side dish throughout the year – not just the holidays.
excellent!!!