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Recipe: Chorizo, Apple and Corn Bread Stuffing

Chorizo, Apple and Corn Bread Stuffing | From "Pati's Mexican Table: Season 5, Episode 11"
Courtesy of Pati's Mexican Table
This recipe was originally published on patijinich.com.

 

Chorizo, Apple and Corn Bread Stuffing

Relleno de Chorizo, Manzana y Pan de Elote

Serves 10 to 12

 

Ingredients

  • 1 pound Mexican chorizo, casings removed, coarsely chopped
  • 1 1/2 whole white onions, peeled and chopped
  • 4 cloves garlic, peeled, coarsely chopped
  • 4 stalks celery, rinsed and sliced
  • 2 Granny Smith apples, cored and chopped
  • 1 cup slivered almonds, or chopped pecans
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon kosher or coarse sea salt
  • 1 1/2 pounds corn bread, cubed (about 8 cups)
  • 1 1/2 cups homemade chicken broth, or store bought
  • 1 cup cooking juices from the Thanksgiving Turkey, (or substitute 1 additional cup chicken broth)

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To Prepare

Heat a large 12-inch skillet over medium heat. Once it is hot, add chorizo, and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 minutes.

Stir in the onion and sauté for 2 to 3 minutes, until it softens. Stir in the garlic and cook until fragrant, less than 1 minute. Add the celery, apples, pecans, thyme, marjoram, and salt and continue cooking for 5 to 6 more minutes, until the celery and apples have softened.

Scrape the mixture into a big bowl. Toss in the corn bread, pour in the chicken broth, and mix gently with a spatula or large wooden spoon until well combined.

Transfer the stuffing to a baking dish. Pour the reserved 1 cup cooking juices from the turkey over the stuffing and bake at 350 degrees Fahrenheit for 20 minutes, or until it is hot throughout and the top is crisped.

 

Watch the full "Pati's Mexican Table" episode, "Turkey Day," featuring this recipe.

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