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Corn-Bread and Chorizo Stuffing

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Corn-Bread and Chorizo Stuffing

Corn-Bread and Chorizo Stuffing

amanda

Equipment

  • - KitchenAid Mixer with Bowl Set

  • - Heavy Duty Glass Baking Dish

  • - Nonstick Skillet (Fry Pan)

  • - Stainless Steel Mixing Bowl Set

  • - Large Cookie Sheet with a Silicone Baking Mat

  • - Silicone Spatula

  • - Digital Kitchen Scale

  • - Baking Stone

  • - High-Sided Saucepan with Lid

  • - Chef's Knife Set

  • - Hand Mixer with Dough Whisk Attachment

Ingredients

  • 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

Instructions

1

Instruction 1

Preheat oven to 350°F with racks in upper and lower thirds of oven. Butter a 3-quart shallow baking dish.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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.
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