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Tuesday, November 26, 2013

Chorizo and Cornbread Stuffing

1/2 lb. chorizo (or linguica)
2 celery ribs, chopped
2 garlic cloves, chopped
1 small red bell pepper, cored, seeded and chopped
6 corn muffins, crumbled
1 t. smoked paprika
2 T. chopped fresh thyme, from 4 - 5 sprigs
chicken or beef broth

1. Heat a medium nonstick skillet over medium-high heat.  Add 1 T. olive oil.  When oil smokes, add chorizo and brown for 2 minutes.
2. Add the celery, onion, garlic and bell peppers; season with salt & pepper.  Cook for 5 minutes or until vegetables are tender.
3. Crumble the cornbread into the skillet and combine with the vegetables.  Dampen the stuffing with chicken or beef broth and season with the paprika and thyme.
4. Transfer to a baking dish and bake at 350 for approx. 30 minutes*

*all the ingredients are cooked, so it really just needs to be reheated.