
Chorizo and Cornbread Dressing (Stuffing)
Recipe by Ramona from Kitchen Simmer
Ingredients:
Cornbread:
3 boxes Jiffy corn muffins prepared
according to package instructions. Make the cornbread the day before so
you have plenty of time to get the cornbread dried out and firm enough
for the dressing the next day.
Chorizo and Herb Mixture:
1lb Mexican style Chorizo sausage
2 cups diced celery
2 cups diced onions
1 cup diced red bell pepper
2-3 jalapeno peppers finely diced
1 tsp granulated garlic
1 tsp poultry seasoning
salt and black pepper to taste
red chili flakes - to taste
1 Tbs finely minced fresh sage
2 tsp finely minced fresh rosemary
2 tsp finely minced fresh thyme
1 tsp chicken bullion powder (I used Knorr brand chicken bullion powder)
1 cup chicken stock (or more as needed)
Directions:






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