A stuffing adapted from the new Suzanne Goin cookbook, “The AOC Cookbook.” We served it as recommended in the book, with grilled pork chops and poached cherries.
Make cornbread. I like this recipe here. Take 6 cups of it and cut or tear it into 1 1/2-inch pieces. Then start your recipe. Here you go:
Cornbread-Chorizo Stuffing
6 cups cornbread, chopped into 1 1/2-inch pieces
1 pound fresh Mexican chorizo, casing removed
1/4 cup olive oil
1 tablespoon rosmeary leaves, or 1 sprig
1 chile d’arbol, broken in half (or about 1 teaspoon chili flakes)
2 cups finely diced onions
1 tablespoon minced garlic
1/4 cup chopped flat parsley
Place cornbread pieces in a large bowl.
Heat a large saute pan over medium heat for 2 minutes. Crumble chorizo into the pan and cook for about 8 minutes, until the sausage is cirps and cooked through. Remove chorizo from the pan with a slotted spoon onto a plate lined with paper towels and let drain. Carefully wipe out most of the excess oil from the pan with paper towels.
Heat the same pan over high heat for 1 minute. Add the olive oil, rosemary and chile, let them sizzle about 1 minute. Stir in the onion and the garlic. Season with salt and pepper. Turn the heat to medium and cook for about 10 minutes, until the onions are translucent. Pour the mixture over the cornbread. Add the chorizo and stir gently. Add the parsley and stir again.
Transfer the stuffing to a 9-inch by 9-inch baking dish. Place the stuffing in a 375-degree oven 15 minutes before you plan to serve.
