Mexican Chorizo Stuffing
Kick your traditional Thanksgiving side up a notch! Once you taste this stuffing, it may become a staple on turkey day.
2 large squares (8×8) DLM Cornbread, cut into medium-size cubes then toasted
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 (about 4 sausages)
7 sprigs fresh thyme, minced
1 tsp minced fresh oregano
2 cloves garlic, minced to paste consistency
1 charred poblano pepper, finely chopped
1 large egg, beaten
16 oz Cotija cheese, shredded (plus more if needed)
2 cups chicken broth (plus more if needed)
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.
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.
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. Melt the butter over medium-high heat. Sauté the onions and celery until translucent, about 5 minutes. Add the garlic, thyme, and oregano and sauté for about 1 minute. 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.
In a separate bowl, whisk egg with chicken broth.
In a larger bowl, combine chorizo mixture with cornbread, pine nuts, dried cranberries, and Cotija cheese.
Add the egg/broth mixture to the cornbread mixture. Combine well. (Add more chicken broth if you prefer a moister stuffing.)
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.
ALLERGENS: Egg, Wheat, Other Nuts