- via The Huffington Post
Award winning chef, author, Food Networks television star and restauranteur Aaron Sanchez shares his Mexican-inspired Thanksgiving corn bread stuffing recipe.
Chorizo And Corn Bread Stuffing (From Simple Food, Big Flavor, p. 109)
Makes 3 cups
1 pound Aaron’s Chorizo (page 102)
1 medium white onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
2 cups coarsely crumbled corn bread
1/4 cup chopped fresh cilantro
1/2 cup chicken stock (low-sodium store bought is fine)
1 tablespoon unsalted butter
Chopped fresh cilantro and grated cotija (preferably the Cacique brand), for Garnish
See complete recipe and learn more about the chef at The Huffington Post.