Chorizo and Cornbread Stuffing

Ingredients

• 1 medium carrots finely chopped
• 1  celery stalk finely chopped
• 1 pound mexican chorizo fresh
• 2 cups coarsely cornbread crumbled
• 0.3 cup cilantro leaves fresh plus more for garnish chopped
• 3  garlic cloves finely chopped
• 0.5 cup chicken stock see low-sodium store-bought fine is
• 1 tablespoon butter unsalted
• 1 medium onion white finely chopped

Equipment

• frying pan
• oven
• casserole dish

Directions

1. Preheat the oven to 350 degrees F.
2. Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes.
3. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes.
4. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
5. Butter a small casserole dish.
6. Spread the stuffing in an even layer.
7. Bake until it's heated through and lightly browned on top, about 20 minutes.
8. Serve right away, garnished with the cilantro and cotija, if desired.
9. Photograph by Kana Okada