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Recipe

Cornbread Stuffing with Chorizo, Wild Mushrooms, and Scallions

Scott Phillips

Servings: 6 to 8

Packed with the savory flavors of mushrooms, herbs, and spicy chorizo, this stuffing could easily steal the Thanksgiving show (sorry, turkey).

Ingredients

  • 2 oz. dried mushrooms, any variety
  • 1 recipe Sour Cream Cornbread
  • 1 lb. cured Spanish chorizo, cut into small dice
  • 3 oz. (6 Tbs.) unsalted butter
  • 2 cups finely chopped celery (about 5 ribs)
  • 3/4 cup thinly sliced scallions (about 4)
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. dried sage
  • 1/2 tsp. dried thyme
  • Freshly ground black pepper
  • 2 large eggs, beaten
  • 1 cup lower-salt chicken broth

Nutritional Information

      Calories (kcal) : 740
      Fat Calories (kcal): 460
      Fat (g): 51
      Saturated Fat (g): 25
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 18
      Cholesterol (mg): 210
      Sodium (mg): 100
      Carbohydrates (g): 48
      Fiber (g): 4
      Sugar (g): 10
      Protein (g): 23

Preparation

  • Position a rack in the center of the oven and heat the oven to 375°F.
  • In a 2-quart saucepan, bring 3 cups of water to a boil. Remove from the heat, add the mushrooms, and soak until softened, 30 to 45 minutes. Use a slotted spoon to remove the mushrooms, and reserve the liquid. Coarsely chop the mushrooms.
  • Cut the cornbread into 3/4-inch cubes and spread on a rimmed baking sheet. Bake until the outsides are crisp, about 20 minutes. Let cool.
  • Reduce the oven temperature to 350°F. In a 12-inch skillet, brown the chorizo over medium heat, about 8 to 10 minutes. With a slotted spoon, transfer the chorizo to a small bowl, leaving the fat in the skillet.
  • Add the butter to the skillet. When melted, add the celery and mushrooms, and cook, stirring frequently, until the celery is crisp-tender, about 7 minutes. Add the scallions, rosemary, sage, thyme, and 1/4 tsp. pepper.
  • Cook, stirring frequently, until most of the fat has been absorbed, 2 to 3 minutes. Transfer to a large bowl. Add the cornbread, chorizo, eggs, chicken broth, and 3/4 cup of the mushroom soaking liquid (strained, if necessary), and stir to combine.
  • Transfer to a 9×13-inch baking dish. Bake, uncovered, until the top is browned, about 20 minutes. Cover with foil and continue baking until the center is heated through (at least 140°F), about 10 minutes. Serve hot.

Reviews

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Reviews

  • Megann | 01/16/2017

    This was so amazing! I may start making this even when it's not a holiday. It will probably be my go to stuffing for future Thanksgivings.

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