Cornbread, Chorizo, Cherry, And Pecan Stuffing
Serves: 3
Llewellyn Gorczany
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
57
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
White Wine Vinegar1 cup
Dried Tart Cherries1 cup
Pecan (coarsely chopped)1 cup
Olive Oil2 medium
Onion (chopped)2 tbsps
Sage (finely chopped fresh)2 large
Egg3 cups
Chicken StockDirections:
1
Preheat oven to 400°
2
Butter a shallow 3-quart baking dish and a sheet of foil
3
Bring vinegar and 2 tablespoons water to a boil in a small saucepan; remove from heat and add cherries
4
Let sit until cherries are plump, 15-20 minutes
5
Meanwhile, spread out cornbread on a rimmed baking sheet and toast until golden brown, 10–15 minutes
6
Let cool
7
Place in a very large bowl
8
Drain cherries, reserving soaking liquid, and add cherries to bowl with cornbread (do not mix)
9
Reduce oven temperature to 350°
10
Toast pecans on a clean rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8–10 minutes
11
Let cool; add to bowl
12
Meanwhile, heat oil in a large skillet over medium-high
13
Cook chorizo, stirring occasionally and breaking into small pieces with a spoon, until browned and cooked through, 8–10 minutes
14
Transfer to bowl with a slotted spoon
15
Add onions and celery to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, 10–12 minutes
16
Add garlic and sage; cook, stirring, until fragrant, about 2 minutes
17
Transfer to bowl
18
Reduce heat to medium and cook reserved cherry soaking liquid in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute
19
Add 1/2 cup butter; cook, stirring, until melted
20
Drizzle over bread mixture
21
Whisk eggs and 2 cups stock in a medium bowl; pour over cornbread mixture
22
Add parsley, season with salt and pepper, and gently toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and cornbread is hydrated
23
Mix carefully to avoid breaking cornbread into crumbs
24
Transfer to prepared dish and dot with remaining 1/4 cup butter
25
Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30–35 minutes
26
Increase oven temperature to 450°
27
Uncover and bake until top is golden brown and crisp, 20–25 minutes
28
Let sit 10 minutes before serving
29
Do ahead: Stuffing can be assembled 1 day ahead
30
Cover and chill
31
Preheat oven to 400°
32
Butter a shallow 3-quart baking dish and a sheet of foil
33
Bring vinegar and 2 tablespoons water to a boil in a small saucepan; remove from heat and add cherries
34
Let sit until cherries are plump, 15-20 minutes
35
Meanwhile, spread out cornbread on a rimmed baking sheet and toast until golden brown, 10–15 minutes
36
Let cool
37
Place in a very large bowl
38
Drain cherries, reserving soaking liquid, and add cherries to bowl with cornbread (do not mix)
39
Reduce oven temperature to 350°
40
Toast pecans on a clean rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8–10 minutes
41
Let cool; add to bowl
42
Meanwhile, heat oil in a large skillet over medium-high
43
Cook chorizo, stirring occasionally and breaking into small pieces with a spoon, until browned and cooked through, 8–10 minutes
44
Transfer to bowl with a slotted spoon
45
Add onions and celery to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, 10–12 minutes
46
Add garlic and sage; cook, stirring, until fragrant, about 2 minutes
47
Transfer to bowl
48
Reduce heat to medium and cook reserved cherry soaking liquid in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute
49
Add 1/2 cup butter; cook, stirring, until melted
50
Drizzle over bread mixture
51
Whisk eggs and 2 cups stock in a medium bowl; pour over cornbread mixture
52
Add parsley, season with salt and pepper, and gently toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and cornbread is hydrated
53
Mix carefully to avoid breaking cornbread into crumbs
54
Transfer to prepared dish and dot with remaining 1/4 cup butter
55
Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30–35 minutes
56
Increase oven temperature to 450°
57
Uncover and bake until top is golden brown and crisp, 20–25 minutes
58
Let sit 10 minutes before serving
59
Do ahead: Stuffing can be assembled 1 day ahead
60
Cover and chill