Now that Halloween is over, it's time to start thinking about stuffing. And this one is really good anytime of the year. And since I had a few small links left after making the risotto last week, I didn't want them to go to waste. Waste not want not right?! This is a real easy recipe to make and gives you a little variety from the everyday normal bread stuffing. The chorizo I used wasn't too spicy but if you like the added heat, you can usually find one with more spices in it.
Chorizo Cornbread Stuffing
4 c. Cornbread Stuffing Mix (I used Arnolds®)
3 oz. Chorizo, skin removed and diced
1 tbsp. Canola Oil
1 Clove Garlic, minced
2 tbsp. Red Onion, minced
1 Stalk Celery, small dice
1 3/4 c. Low-Sodium Chicken Broth
1 tbsp. Fresh Thyme, removed from stem
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
In a small saucepan, bring the chicken broth to a boil then remove from heat. In a separate frying pan, add the oil, chorizo, garlic, onion, celery, and thyme. Saute for 5 minutes. In a large bowl, add the stuffing mix, chorizo mixture, heated chicken broth, salt and pepper and mix well. Transfer to an oven safe baking dish and bake at 350°F for approximately 25 minutes or until a light brown crust is formed. Serves 6.