Cornbread Stuffing With Ancho Chile and Chorizo
- Womenscorner Desk
- October 3, 2020
Ingredients :
- 1 large dried ancho chile
- 2 cups seasoned chicken or turkey broth (homemade or purchased)
- 1/2 pound Mexican chorizo (purchased or homemade)
- 4 tablespoons unsalted butter
- 1 cup 1/2-inch cubes jicama or water chestnuts (diced)
- 1 cup white or yellow onion (diced)
- 1 cup celery (diced )
- 2/3 cup green, yellow, or orange pepper (diced)
- 1/2 cup raisins
Read More : Roasted Beets
- Optional: 2 tablespoons dried epazote
- 14 ounces (about 5 cups) seasoned dried cornbread crumbs
Method : Gather the ingredients. Preheat your oven to 350 F. Remove and discard the stem from the ancho chile. Cut open the chile and take away and discard the seeds and enormous veins (or save seeds for an additional use). Tear the chile flesh into several pieces. In a small saucepan, heat the chicken or turkey broth until it just begins to boil. Remove from heat, then add the chile pieces. Cover the saucepan and permit the chile to rehydrate for about quarter-hour .
Place a medium-to-large-sized skillet over medium heat. Squeeze the chorizo out of its casing into the skillet and use a wooden spoon to interrupt up the chorizo. Allow it to fry for about 10 minutes, stirring occasionally, until the chorizo is cooked and just starts to brown. Place the fried chorizo during a large bowl. Increase the warmth to medium-high and within the same skillet, add the butter and permit it to melt. Pour within the diced jicama, onion, celery, and green or yellow pepper. Sauté the vegetables, stirring frequently, for about 10 minutes or until crisp tender.
Read More : Ancho Chile Pepper
Pour sautéed veggies into the large bowl with the chorizo; use a rubber scraper to urge all of the small pieces of vegetable and every one the flavorful fat out of the skillet and into the bowl. Remove the rehydrated chile pepper from the broth and chop. Pour the broth into the massive bowl. Add the chopped ancho, raisins, and therefore the epazote (if using) to the bowl and blend well. Add the cornbread crumbs to the mixture and stir gently just until combined.
For stuffing the bird: Spoon the mixture loosely into the cavity of the bird. (If not all the mixture fits inside the bird, spoon the surplus into alittle greased baking dish and bake as directed.) Roast the bird, then let it rest for about 20 minutes before removing stuffing and carving. confirm the stuffing has reached an internal temperature of a minimum of 160 F/70 C before consuming it to make certain that harmful bacteria are eliminated. To bake outside the bird as a “dressing”: Pour the mixture into a greased 9 x 12-inch (23 x 30-cm) baking dish. Cover with aluminium foil and bake for about 30 minutes, until well heated through.
Serve and enjoy!
