Chorizo Corn Bread Stuffing

Name: Chorizo Corn Bread Stuffing
Yield: 4 servings
Ingredients: 1 1 1/2 cups yellow cornmeal; 1 1 cup all-purpose flour; 1 1/4 cup sugar; 1 1 tablespoon baking powder; 1 1 teaspoon salt; 1 1 cup milk; 1 1 large egg; 1 3/4 stick (6 tablespoons) unsalted butter, melted and cooled; 1 1/2 stick (1/4 cup) unsalted butter; 1 2 cups chopped onions; 1 1 teaspoon dried sage; 1 1/2 teaspoon salt; 1 1/2 teaspoon freshly ground black pepper; 1 1/2 cup coarsely chopped flat-leaf parsley; 1 2 cups turkey stock or reduced-sodium chicken broth; 1 8-inch square baking pan

From the kitchen of Carly

Spiced chorizo meets buttery cornbread in this savory stuffing that's crispy on the edges and tender inside. Sweet corn plays against smoky sausage and caramelized onions, making this the side dish that steals the whole meal.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 cups yellow cornmeal
11 cup all-purpose flour
11/4 cup sugar
11 tablespoon baking powder
11 teaspoon salt
11 cup milk
11 large egg
13/4 stick (6 tablespoons) unsalted butter, melted and cooled
11/2 stick (1/4 cup) unsalted butter
12 cups chopped onions
11 teaspoon dried sage
11/2 teaspoon salt
11/2 teaspoon freshly ground black pepper
11/2 cup coarsely chopped flat-leaf parsley
12 cups turkey stock or reduced-sodium chicken broth
18-inch square baking pan

Instructions

Heat oven to 400°F with rack in middle and butter an 8-inch square baking pan.
Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
Whisk together milk, egg, and butter in a small bowl and stir into dry ingredients. Pour batter into buttered baking pan.
Bake until golden and a tester comes out clean, 25 to 30 minutes.
Cool corn bread in pan on a rack 10 minutes, then turn out onto rack to cool completely.
Cut corn bread into 3/4-inch cubes and put in a large bowl.
Melt butter in a 12-inch heavy skillet over medium heat, then add onions and cook, stirring occasionally, until softened, about 8 minutes.
Add chorizo, corn, sage, salt, and pepper and cook, stirring occasionally, 10 minutes. Remove from heat and add parsley.
Toss chorizo mixture with corn bread and transfer to a 13- by 9-inch baking pan. Drizzle with chicken broth.
Bake at 400°F uncovered, until golden brown, about 30 minutes.