Cornbread And Chorizo Stuffing

Name: Cornbread And Chorizo Stuffing
Ingredients: 4 ears of corn, husked; 1/2 pound chorizo, peeled and thickly sliced; 1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted; 1 sweet onion, minced (2 cups); 3 celery ribs, finely diced (1 1/2 cups); 3 large garlic cloves, minced; 2 large poblano chiles or 3 large jalapenos, seeded and finely diced; 1 1/2 tablespoons chopped thyme; Crispy Skillet Corn Bread, coarsely crumbled (13 cups); 2 cups Rich Turkey Stock or low-sodium chicken broth; Salt and freshly ground pepper

11 ingredients

1 steps

Ingredients

4 ears of corn, husked
1/2 pound chorizo, peeled and thickly sliced
1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted
1 sweet onion, minced (2 cups)
3 celery ribs, finely diced (1 1/2 cups)
3 large garlic cloves, minced
2 large poblano chiles or 3 large jalapenos, seeded and finely diced
1 1/2 tablespoons chopped thyme
Crispy Skillet Corn Bread, coarsely crumbled (13 cups)
2 cups Rich Turkey Stock or low-sodium chicken broth
Salt and freshly ground pepper

Directions

1

{"0":"Preheat the broiler and position a rack 8 inches from the heat. Broil the corn, turning, until lightly charred, about 7 minutes. Let cool slightly, then cut the kernels from the cobs.","2":"In a food processor, chop the chorizo into 1\/2-inch pieces. In a large skillet, cook the chorizo over moderately high heat, stirring occasionally, until the fat is rendered, about 5 minutes. Drain the chorizo and transfer to a paper towel-lined plate; discard the fat.","3":"Wipe out the skillet and melt the 4 tablespoons of solid butter in it. Add the onion, celery, garlic, poblanos and thyme and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Scrape into a large bowl. Add the chorizo, corn kernels, corn bread, melted butter and stock. Season with salt and pepper and stir well. Let cool.","5":"Bake the stuffing at 375 in the baking dish for about 30 minutes, or until heated through and crisp on top."}