Chorizo Corn Bread Stuffing

20m
Prep Time
35m
Cook Time
55m
Ready In

Recipe: #7588

October 21, 2012



" You use this to stuff a turkey just make certain to stuff loosely and roast until a thermometer inserted in centre of stuffing reads 165°F if you have any remaining stuffing bake in a separate dish. Do not crumble corn bread too finely for this stuffing using 1-inch chunks works the best "

Original is 10 servings

Nutritional

  • Serving Size: 1 (264.3 g)
  • Calories 435.2
  • Total Fat - 22.8 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 7.6 mg
  • Sodium - 1073.4 mg
  • Total Carbohydrate - 48.5 g
  • Dietary Fiber - 6.6 g
  • Sugars - 9.1 g
  • Protein - 9 g
  • Calcium - 63.8 mg
  • Iron - 2.2 mg
  • Vitamin C - 8 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 350°F. Grease 13 x 9-inch (3 L) glass baking dish.

Step 2

Place crumbled corn bread in large bowl; set aside.

Step 3

In large frying pan, heat the oil over medium heat; cook onions, celery and poblano pepper for 5 minutes, stirring often. Stir in garlic cook 1 minute longer. Transfer mixture to small bowl.

Step 4

Add sausages; cook, stirring to break up meat, for 4 minutes or until browned. Return onion mixture to frying pan and stir in chipotle; cook for 1 minute, stirring. Stir in chicken broth, scraping browned bits up from bottom of pan. Bring to a boil. Drizzle mixture over cornbread; toss gently to mix. Add salt and pepper. Pour into prepared baking dish.

Step 5

Bake in centre of oven until top is crunchy and centre is hot, about 35 minutes.

Tips


No special items needed.

1 Reviews

Mom2Ava

I thought this was really great, it sure needed the 1 1/2 cups of broth in fact I had to add just a little more, I used a boxed corn muffin mix so it was quite easy to put together, I will make this again because we all loved it, thanks

5.0

review by:
(4 Jan 2013)

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