Corn-bread and Chorizo Stuffing

prep time:: 30 min
total time:: 2.5 hr

Makes 8 servings

What goes better with turkey than stuffing? This mexican inspired, hearty stuffing is full of flavor and spice. It will warm you right up!

ingredients

First Make the Skillet Cornbread:
1 1/2 cups yellow cornmeal (preferably stone-ground)
1 tablespoon sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 3/4 cups well-shaken buttermilk (do not use powdered)
1/2 stick unsalted butter
...Then make the stuffing
Skillet corn bread
1/4 pound Spanish chorizo (cured spiced pork sausage), casing removed and sausage chopped
2 tablespoons vegetable oil
2 medium onions, coarsely chopped (3 cups)
4 celery ribs, coarsely chopped (3 cups)
2 tablespoons chopped garlic
1 teaspoon dried oregano
1 cup reduced-sodium chicken broth
1 large egg

directions

1
Preparation for Skillet Cornbread:
2
Preheat oven to 425°F with rack in middle. Heat skillet in oven 10 minutes.
3
Meanwhile stir together dry ingredients in small bowl. Whisk together eggs and buttermilk in a medium bowl.
4
Remove hot skillet from oven (handle will be very hot) and add butter, swirling skillet to coat bottom and side (butter may brown). Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal mixture into buttermilk mixture just until evenly moistened but still lumpy.
5
Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Turn out onto a rack and cool.
6
Cooks’ notes: Corn bread for stuffing can be baked 2 days ahead and kept in a resealable bag at room temperature.
7
Preparation for Stuffing:
8
Preheat oven to 350°F with racks in upper and lower thirds of oven. Butter a 3-quart shallow baking dish.
9
Crumble corn bread into 1/2-inch pieces, spreading out in 1 layer in 2 large 4-sided sheet pans. Bake, stirring occasionally, until dry, about 20 minutes. Cool completely and transfer to a large bowl.
10
Meanwhile, cook chorizo in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until crisp, 1 to 2 minutes. Add onions, celery, garlic, oregano, and 1 1/4 teaspoon salt and sauté until vegetables are softened, about 10 minutes. Add to corn bread.
11
Whisk together broth and egg, then pour over stuffing and toss well. Transfer to baking dish and cover tightly with buttered foil. Bake in upper third of oven 1 hour. Remove foil and bake until top is golden, about 15 minutes more.