Jalapeño Cornbread Stuffing with Chorizo and Pepitas
Use our Jalapeno Cornbread Stuffing mix to assemble this slightly spicy Southwestern-inspired stuffing in a snap. Be sure to buy fresh (uncooked) Mexican chorizo rather than the cured Spanish variety.
- 5 Tbs. (3 fl. oz./80 ml) extra-virgin olive oil
- 1 lb. (500 g) fresh chorizo
- 1 yellow onion, diced
- 3 celery stalks, diced
- 1/2 tsp. kosher salt
- Freshly ground pepper, to taste
- 1 package Jalapeño Cornbread Stuffing
- 3 1/2 to 4 cups (875 ml to 1 l) chicken or turkey stock, warmed
- 3/4 cup (3 oz./90 g) pepitas (toasted pumpkin seeds)
Preheat an oven to 375°F (190°C). Butter a 9-by-13-inch (23-by-33cm) baking dish.
In a large nonstick fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the chorizo and cook, breaking it up into small pieces with a spatula, until browned, about 6 minutes. Transfer to a paper towel–lined plate.
In the same pan over medium-high heat, warm the remaining 3 Tbs. olive oil. Add the onion, celery, salt and pepper and sauté until the vegetables are soft and translucent, 8 to 10 minutes. Transfer the onion mixture to a large bowl, add the stuffing and stir until well combined. Stir in the stock 1/2 cup (125 ml) at a time, making sure it is completely absorbed into the croutons. Taste a crouton; it should be moist throughout but not mushy. You may not need all of the stock. Fold in the chorizo.
Transfer the mixture to the prepared baking dish. Sprinkle evenly with the pepitas. Cover the dish with a buttered sheet of aluminum foil and bake 20 minutes. Remove the foil and continue baking until the top is golden brown and crisp, about 25 minutes more. Let rest 10 minutes before serving. Serves 10 to 12.
Williams-Sonoma Test Kitchen