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Chorizo and Corn Bread Stuffing
1 pound hard chorizo diced
1 onion diced
1/2 cup chopped carrot (1 large carrot)
1/2 cup chopped celery
1 tablespoon chopped garlic
2 cups crumbled corn bread
1/2 cup chicken stock
1/4 cup chopped cilantro
Cook the chorizo in a skillet over medium heat until the
fat has been rendered, about 5 minutes.
Preheat the oven to 350 degrees F.
Add the onion, carrots, celery, and garlic to the chorizo
and cook until the vegetables have caramelized, about 10
minutes.
Add the crumbled corn bread, chicken stock, and cilantro.
Make sure that the stuffing itself is not to dry but at the
same time not to wet.
Place the stuffing into a buttered casserole and bake in
the oven until heated through and lightly browned, about
20 minutes.
   
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