Thursday, November 24, 2011

Cornbread Stuffing with Chorizo and Chiles

If the only prayer you ever say in your whole life is thank you,
it will be enough.  Meister Eckhart
  I had every intention of posting two different stuffing recipes today, this Chorizo and Chiles recipe from Campbells and a more traditional version.  As you can see from the photo, I forgot to turn off the oven and baked my bread cubes for over an hour at 400 degrees.  Will post that recipe in time for Christmas, in the meantime, if you like a little spice in your dressing, this zesty cornbread version is one you've got to try.  Be sure to use the precooked version of Chorizo, you could also add the whole can of chiles if you love the heat.  Saute the celery and onion in the butter, combine the rest of the ingredients and add to the softened vegetables, it's almost as easy as opening up a box of instant stuffing mix.  I made it in my 10 inch oven, after cooking the vegetables over a full spread of coals I moved them to a ring of 10 around the bottom.  It was on the chilly side so I placed 18-20 coals on the lid, it was ready in 25 minutes.  I would imagine this recipe could be easily doubled in a larger oven if you're feeding a crowd or want lots of leftovers.  Give your dinner a Southwestern flare with this simple to bake, moist and spicy stuffing.

Cornbread Stuffing with Chorizo and Chiles
4 Tblsp butter
1 medium onion, chopped (about 1/2 cup)
1 stalk celery, chopped (about 1/2 cup)
1 1/2 cup chicken broth
8 oz. cornbread stuffing
1/4 pound (cooked) chorizo sausage, diced
1/2 of a 4.5 oz. can chopped green chiles, drained
2 Tblsp chopped fresh cilantro leaves

     Lightly oil or spray dutch oven
     Melt butter over a full compliment of coals.  Add onion and celery; cook until the vegetables are tender-crisp, stirring occasionally.
     Combine broth, stuffing, sausage, chiles and cilantro in large bowl.
     Add to softened vegetables in dutch oven; mix lightly.
     Move bottom coals to a ring around the bottom of dutch oven.
     Cover and bake at 350 degrees until stuffing mixture is hot and lightly browned.
     Serves 4-6.

Forgot to set the timer and blackened my first batch of stuffing bread

Saute onions and celery over high heat until softened

Gently stir in cornbread mixture

Bake for 25-30 minutes until lightly browned and cooked through

Cornbread stuffing with a kick


  1. So good and so easy to make too, thanks for stopping by Sassy! Liddy