My brother Marty has been DYING to get a spot on my blog. He has been wondering why I haven’t included any of his fabulous dishes here…..And I told him that I don’t really have any of his recipes that he makes in order for me to make them myself for the blog.
But then I realized that I was wrong. He introduced our family to something delicious about 5-6 years ago on Thanksgiving. He showed up with the stuffing.
He made 2 kinds: Jamie Oliver Fruit Stuffing (I don’t know what it was, but it was nutty and fruity and delicious) and a Bobby Flay Cornbread stuffing. I dont have pictures of the Jamie Oliver stuffing, but it’s not necessary because this cornbread and chorizo stuffing is the only one we need to focus on 🙂
This Bobby Flay stuffing was off the hook. We hadn’t had anything like it before. Our mom makes our grandmother’s stuffing – which is AWESOME, but very very simple. So to have another option of stuffing – and one that was so flavorful – was something else!!
This cornbread is so easy to make. We make it at least 2-3 times a year. Robb keeps this recipe in his recipe-box and when we have it, he always makes it. The key ingredient is a spicy chorizo that adds a lil pizzazz to the recipe!
You can either make your own cornbread (beyond easy and what I like to do) or buy storebought cornbread and just let it air out and dry overnight.
It mixes together so easily. And bakes to a nice golden brown. You can also bake it ahead of time and simply re-heat!
We have now adopted this stuffing as an official dish at Thanksgiving (accompanied by our grandmother’s stuffing, too, of course). Even when Marty was away 2 years ago on Thanksgiving, Robb stepped in and made his stuffing for our dinner with the rest of the family.
Even if it’s not thanksgiving time, I suggest roasting a chicken (or turkey) and making this excellent stuffing to go along with it.
Bobby Flay’s Cornbread Stuffing
Ingredients:
- 4 tablespoons unsalted butter
- 1/2 pound chorizo sausage, diced
- 2 large Spanish onions, diced
- 2 stalks celery, diced
- 2 carrots, diced
- Salt and freshly ground black pepper
- 1 large loaf staled cornbread, cubed (about 6 cups)
- 2-4 cups homemade turkey or chicken stock or low sodium canned chicken broth
- 3 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh thyme
Directions:
1) Melt the butter in a medium saucepan over medium-high heat. Add the chorizo and cook until golden brown, remove the chorizo to a plate lined with paper towels.
2) Add the onions, celery and carrot to the pan with the fat. Season with salt and pepper and cook until soft then stir in the chorizo.
3) Place the cornbread in a large bowl. Add the onion mixture and two cups of the stock. The mixture should be quite wet; if it appears too dry, begin adding the remaining stock, a half cup at a time. Stir in the sage and thyme and season with salt and pepper to taste.
4) Scrape the mixture into a buttered 10-inch baking dish and bake in a 375 degree Fahrenheit oven until set and golden brown on top, about 30-40 minutes.
Tags: Chorizo, Cornbread, Cornbread Stuffing, Stuffing
A Sliver Of Each 