Chorizo-Cornbread Stuffing

Chorizo-Cornbread Stuffing
Prep 15 mins Cook 10 mins Bake 350°F 30 mins

Ingredients

  • 6 ounces dried chorizo, diced into 1/4-inch pieces
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, chopped
  • 1 1/2 cups frozen corn
  • 1 tablespoon chopped fresh oregano
  • 3/4 teaspoon salt
  • 1/4 teaspoon plus 1/8 tsp black pepper
  • 2 eggs, beaten
  • 1 1/2 cups chicken broth
  • 1 cup sliced scallions
  • 7 cups day-old cornbread, diced into 3/4 - inch cubes

Make It

1. Heat oven to 350 degrees . Heat a large skillet over medium heat. Add chorizo; saute 5 minutes, stirring occasionally. Add butter; melt. Stir in garlic; cook 2 minutes. Raise heat to medium-high and stir in corn; saute 3 minutes. Mix in oregano and 1/4 tsp each of the salt and pepper. Set aside.

2. In a large bowl, beat eggs, chicken broth, remaining 1/2 tsp salt and remaining 1/8 tsp pepper. Stir in scallions and chorizo-corn mixture. Gently fold in cornbread until just combined.

3. Coat an 8 x 8-inch baking dish with nonstick cooking spray. Transfer mixture to dish and bake, uncovered, at 350 degrees for 30 minutes, until top is toasted.

Nutrition Facts

Amount Per Serving: cal. (kcal): 258, Fat, total (g): 13, chol. (mg): 78, sat. fat (g): 5, carb. (g): 26, fiber (g): 2, pro. (g): 10, sodium (mg): 929, Percent Daily Values are based on a 2,000 calorie diet.