How to Make Chorizo Cornbread Dressing | Thanksgiving Side Dish
Make chorizo Cornbread dressing (aka stuffing) with chorizo, sweet potatoes and peppers. Chorizo cornbread dressing recipe
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Hilah Cooking is a short-form, educational web cooking show focused on making cooking FUN! I show you simple, low-cost recipes with a Texas flair. Everything from how to make tortillas, to churros, to how to poach an egg. Basic cooking techniques and delicious home cooking recipes. New videos every Thursday!
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Spicy Chorizo Stuffing
Let's have fun! This Spicy Chorizo Stuffing is out of this world. This stuffing will be the talk of Thanksgiving night!
Recipe at
Chorizo Cornbread Stuffing Recipe | Episode 493
So Halloween has come and gone, you know what that means right? CHRISTMAS SEASON!!! lol kidding, kidding I am not ready for that yet lol. It is the biggest best cooking Holiday out there... THANKSGIVING!!! Since I have been cooking I have hosted out families' Thanksgiving dinners, I mean I have all of the basics there that everyone loves like the best darned Turkey you will ever eat lol. I like to mix it up too though. I always make a classic stuffing but I also ALWAYS make another stuffing that is a fun and experimental stuffing. This time around is a Chorizo Cornbread Stuffing Recipe! I like to look at the ingredients in stuffing and just mix them up and play with them. I will admit I have some big misses when doing this, BUT this one was one of the biggest hits I have ever had on Thanksgiving, so go ahead and give this a shot. Mix things up a little bit and have fun for Thanksgiving!
Total Time: 30 Minutes
Makes: 4 Servings
1/2 Cup Chorizo
2 Garlic Cloves, Diced
1 Onion, Diced
1 Carrot, Peeled and Chopped
1 Celery Stalk, Chopped
2 Cups Jalapeno Cornbread, Chopped
Cilantro, Chopped
1/2 Cup Chicken Broth
Salt Pepper
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THANKSGIVING SIDE DISH: SPICY CHORIZO STUFFING
Hello my beautiful fam welcome back to my kitchen, today I’m going to share with you my favorite chorizo stuffing!!! Let me tell you that this recipe will give you all the flavor of thanksgiving, it’s the perfect combination! It’s super easy to make too, I hope you enjoy it and as always if you do please don’t forget to give me a big thumbs up, comment down below what recipe you will like to see next and if you new to my channel please hit that subscribe bottom so you can be part of our family!????
Ingredients:
2 packages of your favorite stuffing mix
9 oz chorizo
7 celery sticks
3 carrots
1 onion
1 red bell pepper
5 chile serrano
10 tbsp unsalted butter
1 tbsp minced garlic or 3 garlic cloves
1 tsp poultry seasoning
1 tsp paprika
1 tsp garlic salt
1/2 tsp black pepper
1 serving of love ????
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How to make the BEST EVER Cornbread Sausage Stuffing | Thanksgiving Stuffing Recipe | Allrecipes.com
Stuffing makes a great side dish during the holiday season and we have the best ever stuffing recipe for you to try. Made with cornbread mix, bread, sausage, onion, and more, this stuffing is sure to give your turkey a run for its money as the centerpiece of your Thanksgiving.
#Stuffing #Thanksgiving #Recipe #Cornbread #Sausage #ThanksgivingRecipe
0:00 Introduction
0:42 Type of cornbread to use
1:06 Prepare the baking dish
1:21 Make the sausage mixture
2:11 Prepare the bread and cornbread
2:40 Mix the bread and sausage mixture
2:47 Creating the custard mixture
3:00 Mixing it all together
3:24 Transfer to baking dish & bake
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Chorizo Cornbread Stuffing
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here is the recipe:
1 lb. chorizo, casing removed
1 onion, diced
2 stalks celery, diced
1 carrot, diced
2 cloves garlic, chopped
½ green apple, peeled and diced
1½ - 2 C. chicken stock
1 egg
¼ C. chopped cilantro
14 oz. pkg. cornbread stuffing (I used Pepperidge Farms. Mrs. Cubbinson's is recommended)
--Preheat oven to 350 degrees. Grease pan with butter or cooking spray and set aside.
--In large pan, cook chorizo (breaking apart as you cook it), with onion, celery, carrot, apple and garlic. Continue to cook until chorizo is cooked and veggies are softened.
--Remove from heat. Add cornbread stuffing mix and stir to combine.
--Blend chicken stock and egg together, then add 1½ cup to mixture in pan. If it seems too dry for you, add a bit more until it's however moist you like your stuffing. Combine well. Add cilantro and stir again to combine.
--Add stuffing mixture to prepared pan.
--Bake 25-30 minutes (depending on how moist they were to begin with).
--enjoy
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Emeril Live Thanksgiving
Brined and turkey, cornbread and sausage dressing, brussels sprouts with walnuts, sweet potato stuffed orange, and walnut tart with chocolate drizzles.
4 Ways To Up Your Stuffing Game
A guide to up your stuffing game:
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Cornbread and Chorizo Stuffing
Change it up this holiday season with this delicious Cornbread and Chorizo Sausage Stuffing!
Turkey Day
Pati is preparing an epic Thanksgiving meal like no other because this one has a Yucatecan twist. Trade in your turkey for a citrus brined bird and boxed stuffing for one with chorizo, apple and cornbread. Brussels sprouts get spiced up with habaneros and pork belly. With Pati’s family and closest friends around the table, don’t expect there to be any leftovers.
Get the recipes from this episode...
Thanksgiving Turkey:
Chorizo, Apple and Corn Bread Stuffing:
Sweet Potato and Pecan Puree:
Spicy Brussel Sprouts with Pork Belly and Habanero:
Thanksgiving Chicken Recipe ~ How To Cook Roast Chicken Step by Step
If you don't like turkey then you may consider cooking a Thanksgiving chicken. This Thanksgiving chicken is great for 2-4 people. I will show you step by step how to prepare and cook this delicious, tender and juicy Thanksgiving chicken. Enjoy.
#thanksgivingdinner #roastchicken #thanksgivingideas #recipes #cooking #tesscooks4u
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OTHER RECIPE VIDEOS YOU MAY LIKE TO SEE
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Easy Cheesy Baked Corn Casserole ~ Jiffy Corn Casserole Side Dish Recipe
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How to Make The Best Turkey Gravy From Scratch ~ Easy Recipe for Making Homemade Gravy
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Holiday Recipes by Tess Cooks4u
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Thanksgiving Chicken Recipe ~ Baked Roast Whole Chicken Step by Step
INGREDIENTS:
6-8 pound whole chicken
onions
celery
carrots
lemon
garlic cloves
rosemary
sage
thyme
parsley
chicken broth
Seasoning:
1/2 stick butter - room temperature
1 tbsp. olive oil
1/2 tsp. poultry seasoning
1/4 tsp. savory
1/2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. garlic powder
1/4 tsp. thyme
1 tsp. parsley
*Mix above ingredients well.
Preheat oven to 425 degrees Farenheit.
Place vegetables and herbs on bottom of baking pan and reserve some
onions, lemon, garlic and herbs for the cavity.
Season chicken cavity with salt and pepper and stuff.
Rub 1/3 of seasoned butter under chicken breast and leg areas.
Rub remaining butter on the outside of the chicken.
Tuck wings under the chicken and tie legs with cooking twine.
Place whole chicken on top of vegetables/herbs in baking dish.
Bake for 1 1/2 to 2 hours (depends on size of chicken) or until
internal temp is 165-170 degrees/juices run clear.
Remove from pan, tent with foil and let rest for 15-20 minutes
before cutting.
Enjoy.
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Chris and Rick Try to Make the Perfect Stuffing | Making Perfect: Thanksgiving Ep 3 | Bon Appétit
On Thanksgiving, what's better than stuffing? Nothing. Nothing is better than stuffing. It's the best. But what if it was truly perfected? We believe that perfect stuffing could lead to world peace. That's why on this episode of Making Perfect, our very own Chris Morocco and Rick Martinez are taking up the noble task of perfecting it. And isn't that really the spirit of Thanksgiving?
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Chris and Rick Try to Make the Perfect Stuffing | Making Perfect: Thanksgiving Ep 3 | Bon Appétit
Roast Turkey with Blue Cornmeal-Chorizo Stuffing by Stephan Pyles
Roast Turkey with Blue Cornmeal-Chorizo StuffingStephan Pylestaped at Routh Street CafeDallas TXEntrée, Great Chefs of the West #3Serves 8Chorizo and chilies add bite to a Southwest-style corn meal dressing created by celebrated Southwest che
Kimberly in the Kitchen Chorizo Cornbread Stuffing
Chorizo Cornbread Dressing (stuffing)
2 cups cornmeal mix, made according to instructions (make your own or use a mix that doesn't have sugar)
2 tsps Smoked Paprika (Pimenton)
10-16 oz Mexican Chorizo, (see my recipe for homemade)
1 Bell Pepper, diced
½ Onion, diced
2-4 cups chicken broth
2 eggs, beaten
Put smoked paprika in cornbread batter before cooking. Cook then cool cornbread and crumble into a large bowl. Brown chorizo in a skillet. Saute onion and bell in with chorizo. Add chorizo mixture to cornbread and mix well. Add broth until it is moist. Taste for seasoning. Add eggs and mix well. Put it into a casserole dish and bake at 425 for 30 minutes, covered with foil. Remove foil and broil to get brown crusty peaks.
This is also good as a stuffing. You can stuff it into Cornish hens, make a roulade of pork loin or stuff chicken breasts and pork chops.
How to Make Ina's Sausage and Herb Stuffing | Food Network
Ina cooks her sausage, apple and herb stuffing outside the turkey.
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Get the recipe:
Sausage and Herb Stuffing
Recipe courtesy of Ina Garten
Total: 1 hr 22 min
Prep: 25 min
Cook: 57 min
Yield: 8 to 10 servings
Level: Intermediate
Ingredients
16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries
Directions
Preheat the oven to 300 degrees F.
Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
2008, Ina Garten, All Rights Reserved
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How to make cornbread and chorizo stuffing
This cornbread and chorizo stuffing is a perfect complement to any meal or your Thanksgiving feast! Chef Billy Parisi shares his recipe.
Shrimp Cornbread Stuffing - Thanksgiving
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Here is the recipe:
ingredients
1 tablespoon vegetable oil
1 pound medium shrimp - shelled and deveined
1/2 cup (1 stick) unsalted butter
1 cup chopped onions
1/4 cup diced celery
1/4 cup diced carrot
4 serrano chiles - de-ribbed, seeded and minced
6 cloves garlic - minced
1/4 cup Honey Jack Daniels whiskey
1 teaspoon minced Rosemary
1 teaspoon minced sage
2 teaspoons chopped cilantro
8 cups crumbled cornbread
1/2 cup chicken stock/broth
1 to 2 teaspoons salt
preparation
Preheat oven to 350°F.
To make the stuffing, heat the vegetable oil in a skillet and sauté the shrimp over medium heat until cooked through, about 1 minute. Let cool, dice, and set aside.
In a large skillet, melt the butter and sauté the onions, celery, carrot, serranos and garlic over high heat for 2 to 3 minutes. Deglaze the vegetables with the whiskey and continue cooking over high heat for 1 minute or until the liquid evaporates. Remove the skillet from the heat and add the rosemary, sage, cilantro, shrimp, and crumbled cornbread. Moisten with the stock and season with salt. Stir to combine. Stuff into turkey or bake in baking dish.
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Chorizo Stuffing
Prepare this easy stuffing recipe! The combination of fresh herbs, bread and the distinctive flavor of pork or beef, chorizo, make this traditional side dish a delight!
Southwestern Chorizo Stuffing
Stuffing for your Thanksgiving, Christmas, or other holiday meal can be so much more than just bread and simple seasonings. You can kick it up a notch by adding a zesty Chorizo Sausage to the mix for a terrific Southwestern flavor.
Southwestern Chorizo Stuffing Ingredients
2 16 oz Loves Of French Bread
16 oz Chorizo Sausage (I use Pork Chorizo)
1 stick Unsalted Butter
1 ½ cups Chopped Onion
1 ½ cups Chopped Celery
1 ½ oz Freeze Dried Corn
1 tsp Kosher Salt
1 tsp Cracked Black Pepper
Chicken Broth or Stock (I used 40 oz in this recipe)
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#cooking #thanksgiving #stuffing
Cornbread Chorizo Stuffing
This recipe adds a twist to a traditional favorite by combining cornbread and chorizo to make a delicious stuffing with a kick!
Thanksgiving Smoked Cornbread Dressing with Chorizo
We love Cornbread Dressing and this year we get to Smoke it using our Pit Boss Vertical Pellet Smoker which added so much more flavor than doing it in the oven.
The cornbread dressing is easy to make. We used some store bought cornbread mix,followed the directions on the package, and then put it in our vertical pellet smoker at 350 degrees for about 45 minutes.
After the cornbread was cooked, we cut it into cubes and let it sit out on the counter for about 24 hours so that it could dry out.
While the cornbread was in the smoker, we grilled off some chorizo and then diced it up so it was ready the next day.
The video will walk you through some easy steps. It is important to season this to taste. The measurements I give below are a starting point and you will need to add more according to your taste.
One word of caution: Cooking at these higher temperatures in your Pit Boss could result in a grease fire if you haven't cleaned it in a while. Clean it the best you can on the bottom and let the smoker run at 350 for about 10 minutes before you put your cornbread dressing in there to make sure you dont get a grease fire.
Ingredients:
16 oz of cornbread mix (or make your own)
1/2 cup diced yellow onion
1/2 cup dices celery
1/2 pound of pre-cooked Chorizo
1 tablespoon minced garlic
3 tablespoons EV olive oil for cooking the onions and celery
smoked salt to taste
pepper to taste
Poultry seasoning (start with about 1 1/2 teaspoons and add more if you need it)
Chicken Broth (start with 32 oz and add more as needed. I used approx 36 oz)
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Portuguese Chorizo Cornbread Stuffing Recipe
RECIPE:
You need to try our Portuguese Chorizo Cornbread Stuffing recipe! Ready in just a few easy steps with simple ingredients, and so delicious, this is the best savory stuffing recipe you will ever try.
Back to Basics: Cornbread Stuffing with Chorizo and Dried Mango | The Chew
Mario Batali's got a cornbread stuffing recipe for the record books! Watch as he takes us back to basics and makes a Cornbread Stuffing with Chorizo and Dried Mango. No matter what type of stuffing you are making you can follow Mario's basic steps for making stuffing. Get the recipe:
From the November 10, 2017 episode of The Chew.
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Campbell's Kitchen | Spicy Cornbread Stuffing
Give your holiday a kick. For a Holiday Favorite with a Twist try this recipe for Spicy Chorizo Cornbread Stuffing from Campbell’s, Del Monte and French’s. See the full recipe:
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Cornbread Chorizo Stuffing Recipe
Simple, delicious Cornbread Chorizo Stuffing recipe. Kick up the heat with a poblano pepper or make it more mild with a red bell pepper.
Ingredients
3 links chorizo sausage, diced
1/2 lb. bacon, chopped
1 cup dried cranberries or cherries
1 onion
1 poblano pepper
2 apples, diced
1 loaf cornbread
1 cup chick stock
Butter chips
Salt and pepper to taste
Directions
Preheat oven to 350 degrees.
Chop onion and poblano pepper.
Pulse bacon in food processor.
Sauté onion, pepper, and bacon over medium heat for about 10 minutes until the fat renders from the bacon.
Add diced sausage to the pan and cook for about 7 minutes.
Add the apple and cranberries/cherries. Season with salt and pepper. Cook for another 5 minutes. Remove from heat.
Crumble cornbread into the pan and enough chicken stock to just coat the entire mixture.
Pour into a baking dish and top with butter chips.
Cook in oven at 350 degrees for about 40 minutes until edges become brown and crispy.
Let stand at room temperature for 10 minutes before serving.
This dish serves about 6 people.
For a less spicy dish, replace the poblano pepper with a red bell pepper.
How To Make Stuffing - Home Made Stuffing Video Recipe
It's so easy to make your own stuffing at home. Today I show you how to make your own home made stuffing in just a few minutes with my simple recipe. This recipe is for classic basic stuffing which will work great for your Christmas roast chicken or turkey. Feel free to add other ingredients, it's a great base for other flavours. Give it a go!
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Ingredients (enough for 3kg of chicken or turkey, make as much as you need):
¼ cup fresh herbs (marjoram, sage, thyme, oregano, rosemary)
8 slices stale white bread
1 tbs olive oil
40g butter
½ brown onion finely diced
½ tsp salt
½ tsp freshly cracked black pepper
¼ cup milk
Extra butter on top if you choose to bake in on its own in the oven (180c/350f for 30 mins)
Enjoy!
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Mexican Chorizo & Salsa Stuffing
Ingredients + Directions:
Combining the authentic flavors of Mexico with a traditional American Thanksgiving dressing gives us this extremely tasty Chorizo Stuffing. Using Mrs. Cubbison's Seasoned Corn Bread Stuffing as a starting point, we show you a simple step at a time how to give your Thanksgiving a sophisticated South-of-the-Border twist.
Fail-Safe Stuffing with Pork & Sage | Jamie Oliver
Grab some mince meat, bread, dried fruits and chestnuts and let Jamie show you how to turn these humble ingredients into the most incredible stuffing you’ll ever taste. This fail-safe recipe is so simple and the perfect accompaniment to roast turkey. Save yourself added stress in the kitchen by making it ahead of time then just throw it in the oven and you’re good to go.
Check out Jamie’s fail-safe recipes for roast turkey.
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Cornbread Dressing W/Smoked Turkey & Andouille Sausage
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Pan de Elote Dressing | Sweet Heat with Rick Martinez
Rick has created the perfect Sweet Heat Thanksgiving Dressing pairing sweet pan de elote with heat from chile serranos and poblano. And he enlisted his favorite chorizo to add incredible Sinaloan flavor and a beautiful red tint. You probably won’t find either pan de elote or chorizo Goliz in your local grocery store, but any sweet cornbread or corn muffin, plus your favorite brand of spicy chorizo, will work just great. GET THE RECIPE ►►
INGREDIENTS
3 pounds pan de elote or sweet cornbread, broken into 3/4-inch pieces (about 15 cups)
1 1/2 pounds chorizo, casings removed if needed
1/2 cup rendered lard, plus more for pan
1 large white onion, chopped
1 chile poblano, stemmed, seeded, and chopped
3 chiles serranos, stemmed and chopped
4 celery stalks, chopped
4 garlic cloves, finely grated
1 tablespoon Diamond Crystal kosher salt (or 1 1/2 teaspoons Morton kosher salt), plus more to season vegetable mixture
5 ounces totopos, tostadas, or good quality corn chips, crumbled
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh thyme, finely chopped
3 large eggs
4 cups turkey stock or low-sodium chicken broth
1 pinch freshly ground black pepper, plus more to taste
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.