Wednesday, November 22, 2017

That's a Bold Stuffing


On the Thanksgiving table, the stuffing has held sway as the most important side dish, probably since Plymouth Rock!  The flavor, while delicious, has always been very predictable.  Let's spice things up!  Chef Billy from Restaurant Associates stopped by Tonia's Kitchen to talk about his Chorizo Cornbread Stuffing, and he's promising bold flavor!  Billy says you start with an instant cornbread from a mix, made without sugar.  Let that turn stale for a day or so. You add the chorizo, along with red bell pepper, celery, onion or leek that's all been sauteed together. Mix some broth and bake in a casserole dish with some cilantro or jalapeno added for spice. It will really liven things up by tantalizing you and your guests taste buds!

8 ounces of melted unsalted butter
2 cups of buttermilk
4 eggs
1 teaspoon of baking soda
2 cups of cornmeal
2 cups of all-purpose flour
1 teaspoon of Kosher salt


4 links of thinly sliced cooked chorizo sausage
1 small diced sweet onion
3 small diced stalks of celery
3 small diced peeled carrots
2 cloves of finely minced fresh garlic
1 cup of sliced green onions
2 tablespoon of olive oil
2 cups of chicken stock
3 eggs

Kosher salt and fresh cracked pepper to taste

Serves: A lot


Cornbread: In a large bowl, add melted butter and sugar and combine. In a separate bowl, mix together buttermilk and baking soda. Once combined, add to the butter, sugar mixture and stir well. Next, add in remaining ingredients and mix until very few lumps remain. On a sheet pan with parchment paper and non-stick spray pour corn bread batter and spread evenly. Bake at 375 degrees for 30-40 minutes. Once the corn bread is cooked, slice into thick chunks and place in a very large bowl.

Chorizo: In a large saute pan on high heat with 2 tablespoons of olive oil, caramelize
the vegetables. Once brown, add in the chorizo and saute for 3 to 4 minutes. Finish with green onions, salt and pepper and add it to the large bowl with cornbread. Mix thoroughly and transfer to a souffle dish. In a separate bowl whisk together chicken stock and eggs and pour over the mixed cornbread, vegetables and chorizo. Place the souffle dish in the oven on 375° for 20 to 30 minutes. Once cooked, remove from the heat and serve.