Corn-Bread and Chorizo Stuffing
- Skillet corn bread
- 1/4 pound Spanish chorizo (cured spiced pork sausage), casing removed and sausage chopped
- 2 tablespoons vegetable oil
- 2 medium onions, coarsely chopped (3 cups)
- 4 celery ribs, coarsely chopped (3 cups)
- 2 tablespoons chopped garlic
- 1 teaspoon dried oregano
- 1 cup reduced-sodium chicken broth
- 1 large egg
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Celery ribs, coarsely chopped (3 cups) (4)
- Garlic (2 tablespoons)
- Onions, coarsely chopped (3 cups), medium (2)
- Oregano, dried (1 teaspoon)
- Meat
Spanish chorizo (1/4 pound)
- Canned Goods
- Chicken broth, reduced-sodium (1 cup)
- Cooking & Baking
- Vegetable oil (2 tablespoons)
- Bread & Baked Goods
- Skillet corn bread (1)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on epicurious.com
Social Stats
43.0Rating
1-100
1-100
5Tweets
44Facebook
Likes
Likes
0StumbleUpon
Views
Views
61PinterestPins
Recipe Stats
Published November 1, 2008 (4 years ago).
12 people saved this recipe.
