Corn-Bread and Chorizo Stuffing

Corn-Bread and Chorizo Stuffing
Photo by Ditte Isager


  • 1 cup chicken stock or low-sodium chicken broth
  • Skillet corn bread
  • 2 tablespoons vegetable oil
  • 1 teaspoon dried oregano
  • ¼ pound Spanish chorizo (cured spiced pork sausage)
  • 1 large egg
  • 2 tablespoons garlic
  • + 2 more ingredients
    • 4 celery ribs
    • 2 medium onions

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

View full recipe at Epicurious


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