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Chorizo Cornbread Almond-Pepita Stuffing

Print Recipe
Cook Time 15 minutes
15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Fusion, Mexican
Servings 6

Ingredients
  

  • 2 9-oz. Mexican chorizo sausages cases removed
  • 1 unit large white onion finely chopped
  • 2 unit carrots peeled and finely chopped
  • 1 unit Serrano chile seeded, deveined and finely chopped
  • 3 cloves garlic peeled and finely chopped
  • 1 cup sliced almonds peeled
  • 1/2 cup pumpkin seeds (pepitas) shelled and roasted
  • 1 1 day old cornbread crumbled into 1 inch cubes
  • 1 bunch fresh cilantro rinsed and finely chopped
  • 1 cup chicken stock low sodium, store-bought also fine
  • 1 tbsp olive oil
  • 1/2 cup Mexican Blend or Manchego cheese shredded

Instructions
 

  • Preheat oven to 350 F.
  • Cook the chorizo in a skillet stirring until it begins to brown. Add the onion, carrot, chile and garlic to the skillet and cook, stirring frequently until the vegetables have browned.  Add the almonds and the pepitas, tossing everything together.
  • Finally add the crumbled cornbread and the cilantro, and pour little by little enough of the stock but not too much of it. You want your stuffing moist enough not to be dry, but not soaking wet. Maintain a balance! Dry stuffing is sad, but soggy stuffing is depressing! Stir gently and well.
  • Grease a dish with the olive oil and spread the stuffing evenly in one layer. Top with the shredded cheese. Bake until stuffing is lightly browned on top, and cheese has melted, approximately 15 - 20 minutes.