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.