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Can you believe that Thanksgiving is only eight days away?!? I am so excited for one of my favorite holidays, partially because it's all about the food. :) As you know from my previous Thanksgiving posts, I am in charge of certain dishes including stuffing! This year, I decided to do something a bit different and boost the spiciness and Latino sabor (that's flavor in Spanish). ;)
For my Spicy Chorizo Cornbread Stuffing recipe, I made a few swaps to my regular recipe. First of all, I substituted the breakfast sausage for spicy chorizo! Actually, for the version I photographed below, I used soyrizo so I could taste test it. So if you actually want to make this a vegetarian recipe, it's totally doable! Then, I made sure to include two special ingredients: La Morena Jalapeño Peppers and Chipotle Peppers for a more authentic taste. The jalapeños give a bit of a kick (which you can adjust the levels of) and the chipotle peppers have a smoky, earthy flavor. Comfort food to the max!
Lastly, I decided to serve up the stuffing in individual ramekins. I love individual portions, and my family thought they were pretty fun too! Of course, you can bake it in a regular-sized baking dish so it's even quicker and easier to make. I'll include a link to the instructions for the alternate cook times below, if you decide to go with one big dish. Actually, the dish is so simple to make, you might want to make it a regular weeknight dish throughout the year!
Wondering where to get La Morena products? At my local Northgate Market, I found them in the aisle of Jalapeño Peppers and Hispanic Products. Seriously, it says Jalapeños on the sign! While I was at the store, I decided to pick up some Coca Cola in order to take advantage of their in-store offer: Buy (1) 7.5oz Mini Can or 6 pack PET bottles of any Coca-Cola brand + La Morena product and receive $0.50 off. Sounds like a refreshing deal to me!
Spicy Chorizo Cornbread Stuffing
A Vintage Zest original recipe (inspired by this recipe)
- 1 1/3 pounds corn bread, diced into 3/4-in. cubes (Use any recipe, such as mine here OR 2 boxes of 8.5-oz cornbread mix)
- 4 Tbsp. unsalted butter
- 2 small onions, chopped
- 3 medium celery ribs, chopped
- 3 medium carrots, sliced
- 2 Tbsp. minced garlic
- 3 medium red bell peppers, diced
- 12 oz. chorizo or soyrizo sausage without casings
- 3 - 5 jalapeños, seeds removed, diced (choose the number of peppers, based on your tolerance to spice levels!)
- 2 chipotles, diced
- Salt, to taste
- Freshly ground pepper, to taste
- 14 oz. chicken stock
- Cilantro or Italian parsley, chopped, for garnish (optional)
1. Spread the corn bread cubes on a baking sheet and let dry slightly, for at least 4 hours.
2. Alternatively, broil for 5 - 10 minutes until lightly toasted, watching closely!
3. Melt the butter in a large deep skillet.
4. Add the onions, celery, carrots, garlic, and red bell peppers, stirring until softened, about 8 to 10 minutes.
5. Add the chorizo, breaking it up and cooking until no longer pink, about 10 minutes.
6. Stir in the salt and pepper, to taste.
7. Transfer to a large bowl, then mix in the corn bread cubes and the stock.
8. Spoon the stuffing into 12 ramekins prepared with either nonstick spray or butter. Place on a baking sheet and cover with foil.
9. Bake at 350°F for 15 minutes until heated through.
10. Uncover and bake for an additional 12 minutes, until the top is crisp and golden.
11. Dig in!
Tip 1: Make ahead: The recipe can be prepared through Step 7 and refrigerated. On the day of, bake as directed.
Tip 2: If making in one dish, spread the stuffing in a prepared 9 x 13 inch baking dish and cover with foil. Bake at 350°F for 30 minutes until heated through. Then, uncover and bake for an additional 15 to 20 minutes, until the top is crisp and golden.
Are you ready to add this to your Thanksgiving menu? I love this Latino spin on a classic holiday dish, thanks to the authentic flavors of La Morena. I'm so happy I came up with this recipe after some inspiration from my spice-loving family. Since it turned out so great, I'm thinking of all the other dishes on our menu that would be better kicked up a notch... Hmmm...
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