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Chorizo and Cornbread stuffing
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Chorizo and Cornbread stuffing

8 cups Cornbread, cubed and toasted golden brown

one pound Simple Gifts Farm Chorizo

4 to 8 tablespoons butter

2 cups chopped onion (2 large or 3 medium onions)

2 cloves garlic, minced

1 pound frozen Simple Gifts Farm peppers, chopped

1 teaspoon dried thyme

1 teasoon dried oregano

2 tablespoons smoked paprika

Black or red pepper to taste

1/3 to 1 cup chicken stock

1 to 2 large eggs , beaten (optional)

1 bunch Simple Gifts Farm parsley, chopped

1 bag baby kale, spinach, or arugula

 

 

 

Sautee chorizo with a small amount of butter until well browned.  Cut to desired size, then brown a little more. 

Remove chorizo from pan and add butter and onions.  Sautee onions until translucent, then add garlic, peppers, and spices, and sautee a few minutes more.

Put cornbread into a large bowl, breaking up chunks if a crumbly texture is desired.

Mix chorizo, parsley, greens, and onion-pepper mixture into cornbread.  Mix in stock and eggs unitl stuffing is lightly moist, but not packed together.  Start with smaller amount of stock and continue adding until desired texture is reached. 

Reheat before stuffing into your bird, or bake at 350 degrees in a shallow buttered baking dish until the top has formed a crust, 25 to 40 minutes.

 

Recipe From: adapted from the Joy of Cooking