Chorizo, Cranberry, and Cornbread Stuffing
A festive twist on traditional stuffing, combining spicy chorizo, tart cranberries, and sweet cornbread, perfect for any holiday spread.
Equipment
- 9-inch (23-cm) square baking dish
- Mixing bowl
Ingredients
- 1 recipe Sweet Skillet Cornbread page 326
- ½ cup 61 g dried cranberries
- 12 ounces 340 g soy chorizo, casings removed, crumbled, or 2 recipes Seitan Chorizo Crumbles (page 209)
- 1 cup 160 g diced yellow or red onion
- 1 teaspoon cayenne pepper
- ½ cup 120 ml vegetable broth
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Have ready a 9-inch (23-cm) square baking dish.
- Crumble the cornbread into a mixing bowl.
- Add the cranberries, soy chorizo, onion, and cayenne pepper.
- Mix well with your hands.
- Add the vegetable broth and toss to coat.
- Season with salt and pepper.
- Transfer the mixture to the baking dish and bake, uncovered, for 30 minutes, or until the top begins to brown.
Notes & Wine Advice
Wine advice:
Pair with a medium-bodied red wine like Zinfandel or a dry rosé to complement the spicy chorizo and sweetness of the cranberries.
Nutrition values
Calories: 290 kcal | Carbohydrates: 35 g | Protein: 7 g | Fat: 15 g | Sugar: 8 g