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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Jalapeño Cornbread Stuffing with Chorizo and Pepitas

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Jalapeño Cornbread Stuffing with Chorizo and Pepitas Empty Jalapeño Cornbread Stuffing with Chorizo and Pepitas

    Post by Lobo Wed 20 Jan 2016, 8:38 pm

    Jalapeño Cornbread Stuffing with Chorizo and Pepitas Img70l
    Jalapeño Cornbread Stuffing with Chorizo and Pepitas
    Jalapeño Cornbread Stuffing with Chorizo and Pepitas Translucent
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    Prep Time: 15 minutes
    Cook Time: 60 minutes
    Servings: 12
    Use our Jalapeno Cornbread Stuffing mix to assemble this slightly spicy Southwestern-inspired stuffing in a snap. Be sure to buy fresh (uncooked) Mexican chorizo rather than the cured Spanish variety.






    • 194

    Ingredients:


    • 5 Tbs. (3 fl. oz./80 ml) extra-virgin olive oil
    • 1 lb. (500 g) fresh chorizo
    • 1 yellow onion, diced
    • 3 celery stalks, diced
    • 1/2 tsp. kosher salt
    • Freshly ground pepper, to taste
    • 1 package Jalapeño Cornbread Stuffing
    • 3 1/2 to 4 cups (875 ml to 1 l) chicken or turkey stock, warmed
    • 3/4 cup (3 oz./90 g) pepitas (toasted pumpkin seeds)

    Directions:

    Preheat an oven to 375°F (190°C). Butter a 9-by-13-inch (23-by-33cm) baking dish.

    In a large nonstick fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the chorizo and cook, breaking it up into small pieces with a spatula, until browned, about 6 minutes. Transfer to a paper towel–lined plate.

    In the same pan over medium-high heat, warm the remaining 3 Tbs. olive oil. Add the onion, celery, salt and pepper and sauté until the vegetables are soft and translucent, 8 to 10 minutes. Transfer the onion mixture to a large bowl, add the stuffing and stir until well combined. Stir in the stock 1/2 cup (125 ml) at a time, making sure it is completely absorbed into the croutons. Taste a crouton; it should be moist throughout but not mushy. You may not need all of the stock. Fold in the chorizo.

    Transfer the mixture to the prepared baking dish. Sprinkle evenly with the pepitas. Cover the dish with a buttered sheet of aluminum foil and bake 20 minutes. Remove the foil and continue baking until the top is golden brown and crisp, about 25 minutes more. Let rest 10 minutes before serving. Serves 10 to 12.

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      Current date/time is Thu 28 Mar 2024, 9:07 am