Chorizo Corn Bread Stuffing

18 ingredients
13 steps

Ingredients

  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 3/4 stick (6 tablespoons) unsalted butter, melted and cooled
  • 1/2 stick (1/4 cup) unsalted butter
  • 2 cups chopped onions
  • 8 ounces Spanish chorizo (dry-cured spiced sausage), casing removed and sausage coarsely chopped (about 1 1/2 cups packed; see Cooks' Notes)
  • 2 cups fresh, or thawed frozen, corn kernels (one 10-ounce package)
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup coarsely chopped flat-leaf parsley
  • 2 cups turkey stock or reduced-sodium chicken broth
  • Special equipment: 8-inch square baking pan

Directions

  1. 1
    Heat oven to 400F with rack in middle and butter an 8-inch square baking pan.
  2. 2
    Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
  3. 3
    Whisk together milk, egg, and butter in a small bowl and stir into dry ingredients.
  4. 4
    Pour batter into buttered baking pan.
  5. 5
    Bake until golden and a tester comes out clean, 25 to 30 minutes.
  6. 6
    Cool corn bread in pan on a rack 10 minutes, then turn out onto rack to cool completely.
  7. 7
    Cut corn bread into 3/4-inch cubes and put in a large bowl.
  8. 8
    Melt butter in a 12-inch heavy skillet over medium heat, then add onions and cook, stirring occasionally, until softened, about 8 minutes.
  9. 9
    Add chorizo, corn, sage, salt, and pepper and cook, stirring occasionally, 10 minutes.
  10. 10
    Remove from heat and add parsley.
  11. 11
    Toss chorizo mixture with corn bread and transfer to a 13- by 9-inch baking pan.
  12. 12
    Drizzle with chicken broth.
  13. 13
    Bake at 400F uncovered, until golden brown, about 30 minutes.

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