Cornbread Stuffing With Chorizo And Chiles Recipe

Cornbread Stuffing With Chorizo And Chiles Recipe. Add the crumbled corn bread, chicken stock, and cilantro. Remove foil and bake for another 25 minutes uncovered.

Latin Thanksgiving Cornbread, Chorizo, Poblano Stuffing from www.pinterest.com

Remove saucepan from heat and stir in cornbread. Bake approximately 40 minutes, or until toothpick inserted comes out clean. Add cornmeal mix and completely blend.

Can Chopped Green Chiles, Drained 2 Tblsp Chopped Fresh Cilantro Leaves Lightly Oil Or Spray Dutch Oven

Heat the oven to 350 degrees f. Mix cornmeal, salt, baking powder and baking soda in medium bowl. Step 4 preheat the oven to 450°.

Add Chiles And Butter And.

Add the chopped onion & celery. Add broth and heat to a simmer. Add the chorizo, corn kernels, corn bread, melted butter and stock.

Combine Broth, Sage Sprig, And.

Pour into prepared baking dish. Cover tightly with buttered aluminum foil. Ingredients 1/4 cup butter 1 medium onion, chopped 1 stalk celery, chopped 1 1/2 cups swanson® chicken broth (regular, natural goodness™ or certified organic) 1 (8 ounce).

1 Medium Onion, Chopped (About 1/2 Cup) 1 Stalk Celery, Chopped (About 1/2 Cup) 1.5 Cups Swanson® Chicken Broth Or Swanson® Certified Organic Chicken Broth.

Cook the chorizo in a skillet over medium heat until the fat has been rendered, about 5 minutes. Stir in corn and chile powder. Add the chicken stock and toss to combine.

Stir In The Package Of Cornbread Stuffing, Chicken Broth, & Green Chiles.

Combine chorizo and remaining ingredients. Add cilantro and transfer mixture to the bowl of chorizo. Divide cornbread between 2 large rimmed baking sheets.