Mexican Chorizo Stuffing | Dorothy Lane Market

Mexican Chorizo Stuffing

PREP TIME 15 mins
COOK TIME 50 mins
SERVINGS 8
Elaine Berrios
  • POSTED Nov 2nd, 2023
  • BY Elaine Berrios

INGREDIENTS

  • 2 8x8 squares DLM Cornbread, cut into cubes
  • 1 cup toasted pine nuts
  • ½ cup dry cranberries
  • 1 stick unsalted butter
  • ½ cup white wine
  • 2 medium sweet onions, minced
  • 1 stick celery, finely chopped
  • 7 oz mild Mexican chorizo
  • 7 sprigs fresh thyme, minced
  • 1 tsp minced oregano
  • 2 cloves garlic, minced to paste consistency
  • 1 charred poblano pepper, finely chopped
  • 1 large egg, beaten
  • 16 oz Cotija cheese, shredded
  • 2 cups chicken broth

INSTRUCTIONS

1
Toast the cornbread cubes on a baking sheet in a 350°F oven until dry and golden brown. Remove from oven and set aside. Crumble slightly.
2
Toast pine nuts on a baking sheet in a 300°F oven for about 5 minutes or until golden brown—watch carefully as they will burn fast. Immediately remove the nuts from the pan to a bowl, and set aside.
3
In a medium sauté pan, add chorizo. Crumble and cook for about 3-5 minutes, remove from the pan and set aside. Drain chorizo into a bowl and use as needed.
4
Melt the butter over medium-high heat. Sauté the onions and celery until translucent, about 5 minutes.
5
Add the garlic, thyme, and oregano and sauté for about 1 minute.
6
Add the poblano pepper and sauté for another minute. Add chorizo to the onion mixture. Add the white wine and cook for another 3 minutes.
7
In a separate bowl, whisk egg with chicken broth.
8
In a larger bowl, combine chorizo mixture with cornbread, pine nuts, dried cranberries, and Cotija cheese.
9
Add the egg/broth mixture to the cornbread mixture. Combine well. (Add more chicken broth if you prefer a moister stuffing.)
10
Place stuffing into a buttered baking dish and sprinkle with more shredded Cotija cheese. Place on the middle rack of preheated 350°F oven and bake for about 20-25 minutes or until golden brown.

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Mexican Chorizo Stuffing

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 50 mins
SERVINGS 8

INGREDIENTS

  • 2 8x8 squares DLM Cornbread, cut into cubes
  • 1 cup toasted pine nuts
  • ½ cup dry cranberries
  • 1 stick unsalted butter
  • ½ cup white wine
  • 2 medium sweet onions, minced
  • 1 stick celery, finely chopped
  • 7 oz mild Mexican chorizo
  • 7 sprigs fresh thyme, minced
  • 1 tsp minced oregano
  • 2 cloves garlic, minced to paste consistency
  • 1 charred poblano pepper, finely chopped
  • 1 large egg, beaten
  • 16 oz Cotija cheese, shredded
  • 2 cups chicken broth

INSTRUCTIONS

1
Toast the cornbread cubes on a baking sheet in a 350°F oven until dry and golden brown. Remove from oven and set aside. Crumble slightly.
2
Toast pine nuts on a baking sheet in a 300°F oven for about 5 minutes or until golden brown—watch carefully as they will burn fast. Immediately remove the nuts from the pan to a bowl, and set aside.
3
In a medium sauté pan, add chorizo. Crumble and cook for about 3-5 minutes, remove from the pan and set aside. Drain chorizo into a bowl and use as needed.
4
Melt the butter over medium-high heat. Sauté the onions and celery until translucent, about 5 minutes.
5
Add the garlic, thyme, and oregano and sauté for about 1 minute.
6
Add the poblano pepper and sauté for another minute. Add chorizo to the onion mixture. Add the white wine and cook for another 3 minutes.
7
In a separate bowl, whisk egg with chicken broth.
8
In a larger bowl, combine chorizo mixture with cornbread, pine nuts, dried cranberries, and Cotija cheese.
9
Add the egg/broth mixture to the cornbread mixture. Combine well. (Add more chicken broth if you prefer a moister stuffing.)
10
Place stuffing into a buttered baking dish and sprinkle with more shredded Cotija cheese. Place on the middle rack of preheated 350°F oven and bake for about 20-25 minutes or until golden brown.

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