Corn-Bread And Chorizo Stuffing
- 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
- Preheat oven to 350u0b0F 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 large bowl.
- 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 saute until vegetables are softened, about 10 minutes. Add to corn bread.
- 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.
pork sausage, vegetable oil, onions, celery, garlic, oregano, chicken broth, egg
Taken from www.epicurious.com/recipes/food/views/corn-bread-and-chorizo-stuffing-350578 (may not work)