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Chorizo and Cornbread Stuffing



Serves 8

2 pounds fresh Mexican chorizo
(I like Chorizo de San Manuel)
2 medium white onions, finely diced
2 medium carrots, finely diced
2 celery stalks, finely diced
4 garlic cloves, minced
4 cups coarsely crumbled cornbread

1/4 cup chopped fresh cilantro,
plus more for garnish
1 cup chicken stock (low or no-sodium)
1 tablespoon unsalted butter
½ cup queso fresco cheese,
for garnish Kosher Salt
Freshly ground black pepper


Preheat the oven to 350 degrees F.

Heat a large skillet over medium heat and remove the chorizo from the casing. Cook the chorizo, breaking it up with a spoon and stirring occasionally 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. Season to taste with salt and pepper.

Butter a casserole dish and spread the stuffing in an even layer. Bake until it’s heated through and lightly browned on top, about 20-25 minutes. Garnish with the cilantro and queso fresco.

Bettina Tolin is a graduate of Le Cordon Bleu College of Culinary Arts in Austin, Texas. She has cooked in the kitchens of the Ritz-Carlton Amelia Island, Florida. She is currently the Executive Chef and General Manager at Marcello’s Italian Restaurant and Bar in Port Isabel, Texas.
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