Imen Dridi Taste Bobby Flay’s Cornbread Chorizo Stuffing, which is made with cubes of stale cornbread, spicy chorizo, and aromatic veggies with this recipe, you can make a hearty dish that serves 4 in just 55 minutes. It turns out to be a baked treat that tastes great and is warm.
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💗 Why You’ll Love This Cornbread Chorizo Stuffing Recipe:
- Bold Flavor: Savory chorizo and seasoned cornbread create a deliciously bold taste.
- Hearty Texture: Cubed stale cornbread provides a satisfying and substantial texture.
- Aromatic Blend: Onions, celery, carrots, jalapeños, and garlic combine for a flavorful aroma.
- Elegant Twist: White wine adds a sophisticated touch to the stuffing.
❓ What Is Bobby Flay Cornbread Chorizo Stuffing Recipe?
Bobby Flay’s Cornbread Chorizo Stuffing is a rich and flavorful dish featuring stale cornbread, savory chorizo, aromatic vegetables, and a hint of white wine. Bound together with eggs and chicken stock.
📜 Bobby Flay Cornbread Chorizo Stuffing Ingredients
- 8 cups cubed cornbread, stale
- 1 pound pork, beef, or soy chorizo
- 4 tbsp unsalted butter, divided (regular or vegan)
- 1 yellow onion, chopped
- 3 celery stocks, chopped
- 2 large carrots, peeled and chopped
- 2 jalapeños, chopped and seeded or seeds left in one for an extra kick
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- Salt and pepper to taste
- 1 1/2 cups chicken stock
- 2 large eggs
- 1/2 cup fresh chopped cilantro, plus more for sprinkling on top
🥘 How To Make Bobby Flay Cornbread Chorizo Stuffing
- Warm the oven up to 350F and use 2 tablespoons of butter to grease a 12-inch cast iron pan or a 9×13-inch dish. Leave it alone.
- Put some oil in a big skillet and set it over medium-low heat. Add the chorizo and cook it until it’s done. Move it to a mixing bowl, but don’t clean out the pan. Any tasty bits should stay in there.
- In the same pan, melt the last 2 tablespoons of butter over medium heat. Place the garlic, onion, celery, carrot, and jalapeño on top. After five minutes, the onions should be clear.
- Add the white wine and cook for about 5 more minutes, or until it’s almost gone. The vegetables should be soft.
- Add the cooked vegetables and half a cup of parsley to the bowl with the chorizo. Use a stir to mix. Add pepper and salt to taste.
- Mix the eggs and 1/2 cup of stock in a 2-cup measuring glass. After that, add the rest of the stock to the mix.
- Add it to the bowl with the chorizo and vegetables and mix it in. Add stale cornbread and gently fold it in to cover everything.
- Spread the stuffing out evenly in the pan that has been made, then sprinkle pieces of cornbread on top.
- Place the pan in the middle of the oven and cover it with foil. Bake for 25 to 30 minutes.
- Take off the foil and grill on high for three minutes, making sure to watch it closely so it doesn’t burn. Feel free to add more parsley and eat it while it’s still warm.
💭 Recipe Tips
- Make sure the cornbread is really old so that the tastes can soak in better.
- Change the type of chorizo to suit your own tastes.
- For more depth, don’t forget to deglaze the pan with white wine.
- Change how spicy it is by changing the jalapeño seeds.
🥗 What To Serve With Cornbread Chorizo Stuffing?
Serve Cornbread Chorizo Stuffing with roasted turkey, cranberry sauce, and gravy add mashed potatoes, green beans, or Brussels sprouts roasted veggies like carrots work too,enjoy with cider or wine and a crisp salad.
🎚 How To Store Leftovers Cornbread Chorizo Stuffing?
- In the fridge: Store your leftovers Cornbread Chorizo Stuffingin an airtight container for up to 3 days.
- In the freezer: Freeze your leftovers Cornbread Chorizo Stuffing in a freezer-safe container for up to 3 months.
🥵 How To Reheat Leftovers Cornbread Chorizo Stuffing?
- In the oven: Place your leftovers Cornbread Chorizo Stuffing in a baking dish, cover with foil, and reheat at 350°F for 3 minutes until heated through.
- In the microwave: Microwave leftovers Cornbread Chorizo Stuffing on high in 30-second intervals, stirring in between, until thoroughly heated.
FAQ’S
Why Do You Dry Cornbread For Stuffing?
Drying the cornbread helps it absorb the flavors and moisture from the other ingredients, resulting in a more cohesive and flavorful stuffing.
Should I Put Eggs In My Stuffing?
Yes, eggs act as a binding agent, helping to hold the stuffing together and giving it a more cohesive texture. They also contribute to the overall richness of the dish.
Can I Use Frozen Cornbread For This Recipe?
Using frozen cornbread is not recommended for this recipe, as it may introduce excess moisture to the stuffing, affecting its texture and consistency.
Is It Necessary To Peel The Carrots Before Chopping Them?
Peeling the carrots before chopping them is not necessary, especially if they are organic or thoroughly washed. The skin of the carrots contains valuable nutrients and adds a rustic appearance to the stuffing.
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Bobby Flay Cornbread Chorizo Stuffing Nutrition Facts
- Calories: 389kcal
- Carbohydrates: 46g
- Protein: 14g
- Fat: 16g
- Saturated Fat: 6g
- Polyunsaturated Fat: 0g
- Monounsaturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 71mg
- Sodium: 1000mg
- Potassium: 47mg
- Fiber: 0g
- Sugar: 20g
- Calcium: 10mg
- Iron: 2mg
Bobby Flay Cornbread Chorizo Stuffing
Description
Taste Bobby Flay’s Cornbread Chorizo Stuffing, which is made with cubes of stale cornbread, spicy chorizo, and aromatic veggies. With this recipe, you can make a hearty dish that serves 4 in just 55 minutes. It turns out to be a baked treat that tastes great and is warm.
Ingredients
Instructions
- Warm the oven up to 350F and use 2 tablespoons of butter to grease a 12-inch cast iron pan or a 9×13-inch dish. Leave it alone.
- Put some oil in a big skillet and set it over medium-low heat. Add the chorizo and cook it until it’s done. Move it to a mixing bowl, but don’t clean out the pan. Any tasty bits should stay in there.
- In the same pan, melt the last 2 tablespoons of butter over medium heat. Place the garlic, onion, celery, carrot, and jalapeño on top. After five minutes, the onions should be clear.
- Add the white wine and cook for about 5 more minutes, or until it’s almost gone. The vegetables should be soft.
- Add the cooked vegetables and half a cup of parsley to the bowl with the chorizo. Use a stir to mix. Add pepper and salt to taste.
- Mix the eggs and 1/2 cup of stock in a 2-cup measuring glass. After that, add the rest of the stock to the mix.
- Add it to the bowl with the chorizo and vegetables and mix it in. Add stale cornbread and gently fold it in to cover everything.
- Spread the stuffing out evenly in the pan that has been made, then sprinkle pieces of cornbread on top.
- Place the pan in the middle of the oven and cover it with foil. Bake for 25 to 30 minutes.
- Take off the foil and grill on high for three minutes, making sure to watch it closely so it doesn’t burn. Feel free to add more parsley and eat it while it’s still warm.
Notes
- Make sure the cornbread is really old so that the tastes can soak in better.
Change the type of chorizo to suit your own tastes.
For more depth, don’t forget to deglaze the pan with white wine.
Change how spicy it is by changing the jalapeño seeds.
