Lunch: Blue and Yellow Cornbread Chorizo Stuffing

Recipe by Frank P. Melodia Cornbread (Blue and Yellow Cornbread) can be toasted up to 3 days ahead and stored at room temperature. Stuffing can be assembled in the baking dish up to 1 day ahead.

Ingredients

6 c. dried blue cornbread cubes
6 c. dried yellow cornmeal cornbread cubes
3/4 c. Chopped cilantro
2 tbsp. chopped fresh oregano
2 tbsp. olive oil
1 large sweet onion
1 1/2 c. fresh or frozen corn kernels
1 can hominy
10 oz. dried chorizo sausage
1 small red bell pepper
1 large poblano chile
1 tsp. kosher salt
3 c. reduced-sodium chicken broth

Instructions

Heat oven to 300 degrees F. Place cornbread on a large baking sheet. Bake 30 minutes, gently stirring cubes twice, until lightly toasted and firm. Cool completely. Place cubes into a large bowl; toss with cilantro and oregano.
Heat oil in a large skillet over medium heat; add onion, corn, and hominy. Cook 6 minutes, stirring occasionally, or until onion is softened. Add chorizo, bell pepper, chile, and salt; continue to cook 6 minutes, until chorizo is lightly browned. Add cornbread mixture.
Heat oven to 400 degrees F. Drizzle broth over mixture; gently toss until moistened Spoon dressing into a buttered shallow 2-quart baking dish; cover with foil. Bake 25 minutes. Remove foil and bake 10 to 15 minutes more until stuffing is hot.

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