Suzie’s Q

www.suziesq.com

SuziesQ@SuziesQ.com

Chorizo Cornbread Stuffing

• 1/2 C Chicken stock

• 1/2 C Onions, diced

• 1/4 C Green pepper, diced

• 1/4 C Celery, diced

• 2 Garlic cloves, diced     

• 1/2 lb Chorizo (store bought or homemade)

• 2 C Cornbread, crumbled (see buttermilk cornbread)

• 1/3 Granny Smith apple, diced

• Kosher salt, to taste

• Black pepper, fresh, to taste

Preheat oven to 350 degrees.

Brown chorizo in a sauté pan.  Add onions, celery, and green pepper.  Cook until soft, about 5 minutes.  Add garlic and apples and cook an additional minute.  Mix in cornbread and chicken stock.  Cook until warmed throughout.  Place in a casserole dish and bake for 30 minutes.

Excellent stuffing for pork chops (will do 4 large chops at least).

Flambéed Apples:  Left over apple may be sliced thin, sautéed in butter then flambéed with brandy or similar liquor and served over the stuffing (or item such as stuffed pork chops).

Yield:  4 - 5 servings