Chorizo Cornbread Stuffing
Rated 5 stars by 1 users
Category
Side Dishes
Ingredients
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1-12 oz box of cornbread mix (we used gluten-free!)
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12-oz mild chorizo
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1 medium onion, small diced
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1 small poblano pepper, small diced
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3 cloves garlic, finely chopped
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2-3 cups of FOND’s Nopal & Cilantro Chicken Bone Broth, 1-½ jars
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½ cup cotija cheese
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1 stick cold butter, sliced into pads
- Chopped cilantro for garnish
- Cotija cheese for garnish
Directions
Make 12 oz of boxed cornbread mix according to package directions, and cool completely before moving on to make recipe. Pro tip: use Nopalito in place of milk or water to give your cornbread extra flavor!
In a large skillet on medium heat, add the chorizo and begin breaking it apart and cooking it. Once it's mostly broken apart and browned, add the onion, peppers and garlic. Cook until everything is soft, about 10-12 minutes. Take the mixture off the heat and let cool for 10 minutes.
- Preheat the oven to 350 degrees.
In a large bowl, gently crumble the cornbread. Then add the cooked chorizo, onion, pepper and garlic mixture, bone broth, and cotija cheese. Gently mix until everything is well combined. If the cornbread looks dry, add a little extra bone broth 1/4 cup at a time.
Put the stuffing into a 9 x 13 greased baking dish and spread it out evenly. Add the sliced butter on the top.
- Bake the stuffing for 25-35 minutes or until golden and bubbly on top!
- Garnish with extra cotija cheese and cilantro and serve.
