Cornbread Stuffing with Chorizo, Wild Mushrooms, and Scallions
Yield: Servings: 6 to 8
Source: Fine Cooking: By Stefani Pollack
Packed with the savory flavors of mushrooms, herbs, and spicy chorizo, this stuffing could easily steal the Thanksgiving show (sorry, turkey).
2 oz. dried mushrooms, any variety
1 recipe Sour Cream Cornbread
1 lb. cured Spanish chorizo, cut into small dice
3 oz. (6 Tbs.) unsalted butter
2 cups finely chopped celery (about 5 ribs)
3/4 cup thinly sliced scallions (about 4)
1/2 tsp. dried rosemary
1/2 tsp. dried sage
1/2 tsp. dried thyme
Freshly ground black pepper
2 large eggs, beaten
1 cup lower-salt chicken broth
Position a rack in the center of the oven and heat the oven to 375°F.
In a 2-quart saucepan, bring 3 cups of water to a boil. Remove from the heat, add the mushrooms, and soak until softened, 30 to 45 minutes. Use a slotted spoon to remove the mushrooms, and reserve the liquid. Coarsely chop the mushrooms.
Cut the cornbread into 3/4-inch cubes and spread on a rimmed baking sheet. Bake until the outsides are crisp, about 20 minutes. Let cool.
Reduce the oven temperature to 350°F. In a 12-inch skillet, brown the chorizo over medium heat, about 8 to 10 minutes. With a slotted spoon, transfer the chorizo to a small bowl, leaving the fat in the skillet.
Add the butter to the skillet. When melted, add the celery and mushrooms, and cook, stirring frequently, until the celery is crisp-tender, about 7 minutes. Add the scallions, rosemary, sage, thyme, and 1/4 tsp. pepper.
Cook, stirring frequently, until most of the fat has been absorbed, 2 to 3 minutes. Transfer to a large bowl. Add the cornbread, chorizo, eggs, chicken broth, and 3/4 cup of the mushroom soaking liquid (strained, if necessary), and stir to combine.
Transfer to a 9
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