Chorizo Cornbread Stuffing Recipe
- 2 packages cornbread mix, store-bought
- 2/3 cup buttermilk
- 1/4 cup butter
- 2 eggs
- 1 pound chorizo sausage
- 1 large onion, chopped
- 3/4 cup chopped celery
- 12 ounces frozen corn, thawed
- 5 ounces chopped green chiles
- 3 teaspoons poultry seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 cups chicken broth
Preheat oven to 4o0F degrees. Spray 15x10 baking pan with non-stick spray. In large bowl, stir cornbread mix, buttermilk, butter and eggs just until moistened. Spread batter in pan. Bake 10 to 12 minutes or until toothpick inserted comes out clean. Cool in pan for 10 minutes. Continue...
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