Chorizo Apple Dressing Recipes

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CHORIZO, APPLE AND CORNBREAD STUFFING



Chorizo, Apple and Cornbread Stuffing image

Chorizo, Apple and Cornbread Stuffing recipe from Pati's Mexican Table Season 5, Episode 11 "Turkey Day"

Provided by Pati Jinich

Categories     Side Dish

Time 45m

Number Of Ingredients 12

1 pound Mexican chorizo (casings removed, coarsely chopped)
1 1/2 whole white onions (peeled and chopped)
4 cloves garlic (peeled, coarsely chopped)
4 stalks celery (rinsed and sliced)
2 Granny Smith apples (cored and chopped)
1 cup slivered almonds (or chopped pecans)
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon kosher or coarse sea salt
1 1/2 pounds corn bread (cubed (about 8 cups))
1 1/2 cups homemade chicken broth (or store bought)
1 cup cooking juices from the Thanksgiving Turkey ((or substitute 1 additional cup chicken broth))

Steps:

  • Heat a large 12-inch skillet over medium heat. Once it is hot, add chorizo, and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 minutes.
  • Stir in the onion and sauté for 2 to 3 minutes, until it softens. Stir in the garlic and cook until fragrant, less than 1 minute. Add the celery, apples, pecans, thyme, marjoram, and salt and continue cooking for 5 to 6 more minutes, until the celery and apples have softened.
  • Scrape the mixture into a big bowl. Toss in the corn bread, pour in the chicken broth, and mix gently with a spatula or large wooden spoon until well combined.
  • Transfer the stuffing to a baking dish. Pour the reserved 1 cup cooking juices from the turkey over the stuffing and bake at 350 degrees Fahrenheit for 20 minutes, or until it is hot throughout and the top is crisped.

EASY CHORIZO STUFFING



Easy Chorizo Stuffing image

Kick your up stuffing another notch by adding Mexican chorizo. To make it easy, I used prepackaged chorizo found in the refrigerated section of all markets.

Provided by Yoly

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 30m

Yield 6

Number Of Ingredients 6

1 pound fresh Mexican chorizo
1 cup chopped onion
1 cup diced celery
1 ¼ cups water
¼ cup butter
1 (6 ounce) package dry stuffing mix (such as Stove Top®)

Steps:

  • Remove casings from chorizo. Cook with onions and celery in a large skillet until chorizo is crumbly and browned and onions and celery are softened, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
  • Bring water to a boil in the same skillet. Add butter to the boiling water and allow to melt. Pour stuffing mix into the boiling water and remove from heat. Stir and cover with a lid. Allow stuffing to stand for 5 minutes. Fold in chorizo mixture and stir until well combined.

Nutrition Facts : Calories 466.3 calories, Carbohydrate 25.8 g, Cholesterol 73.9 mg, Fat 31.8 g, Fiber 1.6 g, Protein 18.2 g, SaturatedFat 13.8 g, Sodium 1270.7 mg, Sugar 3.8 g

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