Best 7 Chorizo Cranberry Stuffing Recipes

EASY CHORIZO STUFFING

Steps:

• Remove casings from chorizo. Cook with onions and celery in a large skillet until chorizo is crumbly and browned and onions and celery are softened, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
• Bring water to a boil in the same skillet. Add butter to the boiling water and allow to melt. Pour stuffing mix into the boiling water and remove from heat. Stir and cover with a lid. Allow stuffing to stand for 5 minutes. Fold in chorizo mixture and stir until well combined.

CHORIZO AND CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
• Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.

EMERIL LAGASSE CHORIZO STUFFING

Steps:

• Preheat oven to 350 degrees F. Heat the oil in a large saute pan over medium heat. Add the pork and chorizo and cook until completely browned. Add the onions, celery and bell pepper, season with salt and pepper and cook, stirring until the vegetables are soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat. Put the bread in a large rectangular glass baking dish and pour in the chicken stock. Soak for 10 to 15 minutes. Remove and squeeze each slice, reserving the stock. In a large mixing bowl, combine the bread and stock with the pork and vegetable mixture. Mix well. Season with salt, black pepper and crushed red pepper. Stir in the parsley. Let cool completely and season again with salt and black pepper. Add the egg and mix thoroughly. Transfer dressing to a 3 quart baking dish and bake for 30 to 40 minutes or until browned on top.

CHORIZO-CRANBERRY STUFFING

Steps:

• Cook chorizo in skillet until done, stirring occasionally; drain.
• Prepare stuffing mixes in large saucepan as directed on package.
• Add chorizo, cranberries and cilantro to stuffing; mix well.

CHORIZO & CRANBERRY CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees F. Butter a shallow two-quart baking dish and a sheet of foil if casserole does not have a tight-fitting lid. If cooking other items, toast the cornbread ahead of time.
• In a microwave-safe container, at least one cup in volume, heat vinegar and three tablespoons water to a boil in the microwave, about 1 minute. Add the cranberries and let sit until plump, about 15 minutes. Drain and reserve both cranberries and liquid.
• Meanwhile, if not packaged and already dry throughout, spread cornbread on a rimmed baking sheet and toast until golden brown, 10-15 minutes, stirring every few minutes Let cool. Place in a very large bowl. Add the soaked cherries, but at this point do not mix, and do not mix in any of the added items until instructed.
• In a large skillet, add the oil and heat over medium-high heat. Add the chorizo and cook, stirring occasionally and breaking into small pieces with a wire type potato masher or spoon, until browned and cooked through five to six minutes. If chorizo starts to stick, add a little water and cook until water burns off. Transfer chorizo to the bowl with the cornbread, using a slotted spoon and leaving any drippings behind.
• Add onions and celery to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, eight to ten minutes. Add garlic and poultry seasoning and cook, stirring, until fragrant, about 2 minutes. Add salt and pepper and stir. Transfer to the bowl with the cornbread.
• Reduce heat to medium and add reserved cherry soaking liquid to skillet, scraping up any browned bits, until almost all evaporated about 30 seconds. Add 1/4 cup butter (the butter not in pieces) and melt, scraping skillet if needed. Drizzle over the cornbread in the bowl.
• Whisk egg and 2 cups stock in a medium bowl; pour over cornbread mixture. Gently toss, adding more stock by the quarter cupful as needed (you may not use it all), until combined and cornbread is moist. Mix carefully to avoid breaking cornbread into crumbs. Transfer to prepared dish.
• Cover with buttered foil or casserole lid; bake until a paring knife inserted into the center comes out hot, 15 to 20 minutes. Increase oven temperature to 450°. Uncover, dot with the butter pieces and bake until top is golden brown and crisp another 10 to 20 minutes. Let sit 10 minutes before serving.

CORN-BREAD AND CHORIZO STUFFING

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds of oven. Butter a 3-quart shallow baking dish.
• 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.
• 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 sauté until vegetables are softened, about 10 minutes. Add to corn bread.
• 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.

CORNBREAD CHORIZO STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C) and grease a baking dish.
• Remove casings from the chorizo and cook in a large skillet until crumbly and browned, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
• Melt butter in the same skillet. Add onion and celery and cook until soft, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add cilantro and transfer mixture to the bowl of chorizo. Add cornbread and chicken broth; stir until well incorporated. Transfer to the prepared baking dish.
• Bake in the preheated oven until thoroughly warmed and stuffing starts to brown, 20 to 25 minutes. Serve garnished with cotija cheese.