This is absolutely the best stuffing I have ever made. A large batch goes quickly. Both young and old, traditional and game for anything friends and family members love it! I added just a bit of cumin powder to it and nothing else. I served a traditional turkey meal for the rest.
Sean Yontz, chef-owner of El Diablo restaurant in Denver, gave us this recipe, which has become one of our most requested.
Yield: MAKES: 16 servings
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Amount per serving
- Calories: 376
- Calories from fat: 53%
- Protein: 12g
- Fat: 22g
- Saturated fat: 9.3g
- Carbohydrate: 31g
- Fiber: 1.8g
- Sodium: 959mg
- Cholesterol: 76mg
- 1 pound Mexican-style firm, fresh chorizo sausage (see notes), casings removed
- 1/2 cup (1/4 lb.) butter
- 1 red onion (8 oz.), peeled and chopped
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 6 cloves garlic, peeled and minced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh sage leaves
- About 2 1/2 cups reduced-sodium chicken broth, divided
- 12 cups 3/4-inch cubes cornbread (see notes)
- Salt and fresh-ground pepper
- 1. In a 10- to 12-inch frying pan over medium heat, stir chorizo until crumbly and browned (leave some large chunks), about 5 minutes. Transfer to paper towels to drain.
- 2. Return pan to medium-high heat and add butter. When melted, add onion, celery, carrot, and garlic. Stir until vegetables are lightly browned, about 10 minutes. Add cilantro, thyme, oregano, and sage; stir until fragrant, 1 minute. Add chorizo and 2 cups chicken broth and cook just until boiling. Remove from heat.
- 3. In a large bowl, combine cornbread cubes and vegetable-chorizo mixture. Stir until evenly moistened, seasoning to taste with salt and pepper. If mixture is too dry for your liking, moisten with additional 1/2 cup chicken broth. Spoon into a 9- by 13-inch baking dish.
- 4. Cover and bake in a 450° oven for 10 minutes; uncover and continue to bake until top is browned and dressing is heated through, 10 to 15 minutes longer. Serve hot.
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