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Ingredients
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1 lb Mexican chorizo
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1/4 cup cilantro, chopped
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1 white onion, chopped
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1/2 cup chicken stock
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1 carrot, chopped
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1 tbsp unsalted butter, for greasing
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1 celery rib, chopped
CIDER CORNUCOPIA FEAST GALES GATHERING PIES
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Cilantro, for garnish
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3 garlic cloves, chopped
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Cotija cheese, for garnish
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2 cups premade cornbread, crumbled
Directions
PILGRIMS SCORPIO STUFFING THANKFUL TRADITION VETERANS
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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