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Toasted Pecan, Chorizo and Cornbread Stuffing

Toasted Pecan, Chorizo and Cornbread Stuffing
PREP TIME
30 min
COOK TIME
40 min
YIELDS
8-10 servings

A yummy, cheesy cornbread stuffing, baked to perfection and served warm.

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Ingredients

8
oz chorizo sausage, casing removed and crumbled
4
stalks celery, chopped into ½-inch (1 cm) pieces
2
Vidalia onions, chopped into ½-inch (1 cm) pieces
2
Tbsp (30 mL) fresh thyme, chopped
salt and pepper
2 ½
cup (600 mL) chicken or turkey stock
3
eggs, lightly beaten
2
loaf cornbread (rounds, squares or loaves, 8-inches each, about 3 lbs/1.5 kg), coarsely broken into 2-inch (5 cm) pieces and dried
2
cup (500 mL) toasted pecans, chopped
cup (75 mL) flat leaf parsley, chopped
½
cup (125 mL) Parmesan cheese, freshly grated
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Directions

Step 1

Preheat oven to 350 degrees Fahrenheit. (180 degrees Celcius).

Step 2

Cook sausage in a large high-sided skillet over medium-high heat until crisp, about 4 minutes. Reduce heat to medium; add celery and onions. Cook until vegetables are tender, stirring occasionally, about 8 minutes. Stir in thyme; season with salt and pepper. Transfer to a large bowl.

Step 3

Return skillet to medium-high heat, add stock and bring to a simmer, scraping up brown bits and stirring constantly with a wooden spoon. Add to bowl with sausage mixture and cool slightly, about 10 minutes. Stir in eggs. Gently mix in cornbread, pecans and parsley. Transfer to a 9-by-13-inch (23 by 33 centimetre) greased baking dish. Sprinkle with Parmesan cheese. Bake until golden brown, about 40 minutes.

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