cornbread stuffing with chorizo

Cornbread and Chorizo Dressing

10m
PREP TIME
50m
COOK TIME
190
CALORIES
11
INGREDIENTS

Servings: 15

Ingredients

  • 2 tablespoons butter
  • 1 pound fresh Mexican chorizo
  • 1 medium white onion, chopped
  • 1 medium red bell pepper, chopped
  • 2 medium celery stalks, chopped
  • 2 teaspoons El Guapo® Sage
  • 1 teaspoon El Guapo® Granulated Garlic
  • 1/2 teaspoon El Guapo® Ground Black Pepper (Pimienta Negra Molida)
  • 1/2 teaspoon El Guapo® Ground Cumin
  • 8 cups coarsely crumbled cornbread
  • 2 cups original chicken stock

INSTRUCTIONS

  • 1 Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add chorizo; cook and stir until browned. Remove from skillet with slotted spoon and place on paper towel-lined plate to drain. (Do not drain skillet.) To same skillet, add onion, bell pepper and celery; cook and stir 5 minutes. Stir in Sage, Granulated Garlic, Black Pepper and Cumin.
  • 2 Place cornbread in large bowl. Add chorizo and vegetable mixture from skillet. Add stock, tossing gently to mix. Transfer to lightly greased 13x9-inch baking dish.
  • 3 Bake 30 to 35 minutes or until heated through and lightly browned.

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NUTRITION INFORMATION

(per Serving)

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