Can you believe it? Thanksgiving is upon us already…
A time of year to reflect and be grateful, a time of year to gather together as family and friends, and now a time of year to spice up that stuffing a little bit.
For New Mexico natives, you’re going to need something to spice up the traditional Thanksgiving meal - and this Chorizo Green Chile Stuffing will do just that!
SPICE IT UP!!!
Recipe modified from Food Network
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 3 stalks celery, diced
- Kosher salt
- 1 pound bulk chorizo
- 3 cloves garlic, finely chopped
- 10 fresh sage leaves, finely chopped
- 3 sprigs rosemary, leaves finely chopped
- 10 cups 1-inch cubes stale cornbread (about 2 pounds)
- 1 Bag Frozen New Mexico Green Chile, peeled and diced
- 3 to 4 cups chicken stock
- Preheat the oven to 350 degrees F
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and celery, season with salt and cook, stirring, until softened, about 8 minutes.
- Add the chorizo and cook, breaking up the meat, until it begins to brown, about 5 minutes.
- Stir in the garlic and cook 1 to 2 more minutes.
- Add the sage and rosemary and cook 1 more minute, then remove from the heat.
- Combine the cornbread, New Mexico Chile and chorizo mixture in a large bowl.
- Add 3 cups chicken stock and toss with your hands until the bread is very moist, adding up to 1 more cup stock if needed.
- Season with salt.
- Transfer to a 3-quart baking dish and bake until the stuffing is hot throughout and golden brown on top, 30 to 35 minutes.
“1 Bag Frozen New Mexico Green Chile, peeled and diced”
Will you please provide a measurement of some sort. This hot link only sells 10 and 20lb bags which I’m confident is too much for the recipe