xHgGrtG-show-poster2x3-aXpIxNN.png

Artbound

Start watching
Tending Nature poster 2021

Tending Nature

Start watching
IYhnPQZ-show-poster2x3-Ytk6YwX.png

Southland Sessions

Start watching
RYQ2PZQ-show-poster2x3-OGargou.jpg

Earth Focus

Start watching
5LQmQJY-show-poster2x3-MRWBpAK.jpg

Reporter Roundup

Start watching
E5VnHdZ-show-poster2x3-PrXshoo.png

City Rising

Start watching
QraE2nW-show-poster2x3-uY3aHve.jpg

Lost LA

Start watching
Member
Your donation supports our high-quality, inspiring and commercial-free programming.
Support Icon
Learn about the many ways to support KCET.
Support Icon
Contact our Leadership, Advancement, Membership and Special Events teams.

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)

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.