WEEKDAYS 1e|12c|p

Cornbread Stuffing with Chorizo and Dried Mango

Mario Batali
Servings: 6 - 8
30 to 45 min

A cornbread stuffing for the record books!

  • Ingredients
  • step-by-step directions
Cornbread Stuffing with Chorizo and Dried Mango
  • 1/2 cup butter (melted, plus extra for greasing)
  • 8 cups cornbread (cut 1 1/2-inch cubes, toasted) (http://abc.go.com/shows/the-chew/recipes/southern-cornbread-with-honey-butter-and-pickled-jalapeno-relish-mario-batali)
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 pounds fresh chorizo (casings removed)
  • 1 yellow onion (peeled, 1/2-inch dice)
  • 3 stalks celery (1/2-inch dice)
  • 1 red bell pepper (top removed, seeded, 1/2-inch dice)
  • 1-2 jalapenos (tops removed, thinly sliced, optional)
  • 1 tablespoon dried Mexican oregano
  • 1/2 cup dried mango (chopped)
  • 2 1/2 cups chicken stock (warmed)
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat oven to 350º F. Grease a baking dish with butter.
  • Place cornbread cubes on a baking sheet. Place in oven for 10-12 minutes or until dry and toasted. Allow to cool and set aside.
  • In a saute pan over medium-high heat, add olive oil. Add chorizo to pan and break up the meat with the back of a wooden spoon or potato masher and cook until browned, about 7-9 minutes. Add onion, celery and peppers to chorizo and saute until vegetables are translucent and slightly caramelized, about 8 minutes. Add the Mexican oregano during the last 2-3 minutes of cooking. Season with salt and pepper to taste.
  • In a large bowl, add the toasted, cubed cornbread and pour the chorizo mixture over the top. Add mango and stir to combine. Pour stock and 1/2 cup of melted butter over the top and toss to combine.
  • Transfer mixture to prepared baking dish. Cover with aluminum foil and bake for 30 minutes. Uncover and bake until top is golden and crisp, about 10-15 more minutes.
  • Tip: Get creative! Try this dish with your favorite ground sausage and dried fruit!
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