Testimonial Our Clients Say It Best
Baked Cornbread and Chorizo Stuffing Inspired by FoodNetwork.com
“I was referred to the Dellutri Law Group and it was legitimately the best referral I’ve ever received. This firm is not only compassionate but also very straightforward and logical. They listen to your concerns and answer any questions you have in such a prompt way that it makes you feel important. It was a pleasure to connect with Mr. Dellutri as well. Carmen took the time to personally call and walk me through what to expect. Everyone at Dellutri Law Group sets the tone for a positive fresh start and I cannot thank them enough!” –M.R. GOOGLE REVIEW, SEPTEMBER 2021
Spicy, savory, and sweet, this unique stuffing will level up your Thanksgiving table.
INGREDIENTS
DIRECTIONS
• 1 lb Mexican chorizo • 1 white onion, chopped • 1 carrot, chopped • 1 celery rib, chopped • 3 garlic cloves, chopped • 2 cups premade cornbread, crumbled • 1/4 cup cilantro, chopped • 1/2 cup chicken stock • 1 tbsp unsalted butter, for greasing • Cilantro, for garnish • Cotija cheese, for garnish
1. Preheat your oven to 350 F. 2. In a large skillet over medium heat, cook the chorizo for 5 minutes. Add the onion, carrot, celery, and garlic. Cook for 10 additional minutes. Stir in the cornbread and cilantro. 3. While stirring, slowly add the chicken stock. Stir until absorbed. 4. Butter a small casserole dish, then add the stuffing in an even layer. Bake for 20 minutes, garnish as desired, and serve!
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