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Chorizo Corn Bread Stuffing


Chorizo Corn Bread Stuffing Recipe

Ingredients:
  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 3/4 stick (6 tablespoons) unsalted butter, melted and cooled
  • 1/2 stick (1/4 cup) unsalted butter
  • 2 cups chopped onions
  • 8 ounces Spanish chorizo (dry-cured spiced sausage), casing removed and sausage coarsely chopped (about 1 1/2 cups packed; see Cooks' Notes)
  • 2 cups fresh, or thawed frozen, corn kernels (one 10-ounce package)
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup coarsely chopped flat-leaf parsley
  • 2 cups turkey stock or reduced-sodium chicken broth
  • 8-inch square baking pan
Directions:
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Rank

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