MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Corn Bread & Chorizo Stuffing
 Categories: Bread, Pork, Stuffing
      Yield: 8 Servings
 
           Skillet corn bread
    1/4 lb Spanish chorizo;
           - casing removed,
           - sausage chopped
      2 tb Oil
      2 md Onions; coarse chopped
      4    Celery ribs; coarse chopped
      2 tb Garlic; chopped
      1 ts Dried oregano
      1 c  Chicken broth
      1 lg Egg
 
  Preheat oven to 350°F/175°C with racks in upper and lower 3rds of
  oven. Butter a 3 qt shallow baking dish.
  
  Crumble corn bread into 1/2" pieces, spreading out in 1 layer in
  two large 4-sided sheet pans. Bake, stirring occasionally, until
  dry, about 20 minutes. Cool completely and transfer to a large
  bowl.
  
  Meanwhile, cook chorizo in oil in a 12" heavy skillet over
  medium-high heat, stirring occasionally, until crisp, 1 to
  2 minutes. Add onions, celery, garlic, oregano, and 1-1/4 ts salt
  and sauté until vegetables are softened, about 10 minutes. Add to
  corn bread.
  
  Whisk together broth and egg, then pour over stuffing and toss
  well. Transfer to baking dish and cover tightly with buttered foil.
  Bake in upper third of oven 1 hour. Remove foil and bake until top
  is golden, about 15 minutes more.
  
  Recipe by Lillian Chou
  
  Recipe FROM: Gourmet Magazine, Nov 2008
  
  Formatted by: Dave Drum, Nov 27, 2008
  
  Uncle Dirty Dave's Archives
 
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