Corn-Bread And Chorizo Stuffing

Name: Corn-Bread And Chorizo Stuffing
Ingredients: 1/4 pound Spanish chorizo (cured spiced pork sausage), casing removed and sausage chopped; 2 tablespoons vegetable oil; 2 medium onions, coarsely chopped (3 cups); 4 celery ribs, coarsely chopped (3 cups); 2 tablespoons chopped garlic; 1 teaspoon dried oregano; 1 cup reduced-sodium chicken broth; 1 large egg

8 ingredients

4 steps

Ingredients

1/4 pound Spanish chorizo (cured spiced pork sausage), casing removed and sausage chopped
2 tablespoons vegetable oil
2 medium onions, coarsely chopped (3 cups)
4 celery ribs, coarsely chopped (3 cups)
2 tablespoons chopped garlic
1 teaspoon dried oregano
1 cup reduced-sodium chicken broth
1 large egg

Directions

1

Preheat oven to 350°F with racks in upper and lower thirds of oven. Butter a 3-quart shallow baking dish.
2

Crumble corn bread into 1/2-inch pieces, spreading out in 1 layer in 2 large 4-sided sheet pans. Bake, stirring occasionally, until dry, about 20 minutes. Cool completely and transfer to a large bowl.
3

Meanwhile, cook chorizo in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until crisp, 1 to 2 minutes. Add onions, celery, garlic, oregano, and 1 1/4 teaspoon salt and saute until vegetables are softened, about 10 minutes. Add to corn bread.
4

Whisk together broth and egg, then pour over stuffing and toss well. Transfer to baking dish and cover tightly with buttered foil. Bake in upper third of oven 1 hour. Remove foil and bake until top is golden, about 15 minutes more.