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Chorizo & Cornbread Stuffing Recipe

   
 

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     Chorizo & Cornbread Stuffing

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8
Preptime   1 hr 5 min

Ingredients
1 stick butter
1 sweet onion, finely chopped (1 cup)
1 green bell pepper, finely chopped
2 cloves garlic, chopped
Salt & pepper
12 oz cured chorizo sausage, coarsely chopped, or raw chorizo sausage, cooked and crumbled
3-4 granny smith apples, finely chopped (4 cups)
1 cup pecans, coarsely chopped
1/2 cup chopped flat-leaf parsley
 
6 cups coarsely chopped store-bought cornbread (about 1 lb)
1 cup chicken broth

Instructions
Preheat the oven to 350 degrees. In a medium saucepan, melt the butter over medium-high heat. Add the onion, bell pepper and garlic and cook until slightly softened, 8-10 mins. Season with salt & pepper. Add the chorizo and cook for 3 mins. Remove from the heat and add the apples, half of the pecans and the parsley; season with salt & pepper.
In a large bowl, gently mix the chorizo mixture with the cornbread. Transfer to a buttered 9X12-inch baking dish, pressing lightly into place. Pour the chicken broth evenly over the mixture. Press the remaining pecans on top.
Bake the stuffing until lightly browned, about 30 mins.


Originally Submitted
7/19/2010





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