Spicy Chorizo, Cranberry, and Cornbread Stuffing
This bold and flavorful cornbread stuffing combines the smoky heat of chorizo with the sweetness of cranberries. A perfect twist on tradition for your holiday table!
Equipment
- 9-inch (23-cm) square baking dish, Mixing bowl, Knife, Cutting board, Oven
Ingrediënten
- 1 recipe Sweet Skillet Cornbread crumbled
- ½ cup 61 g dried cranberries
- 12 ounces 340 g soy chorizo, casings removed, crumbled, or 2 recipes Seitan Chorizo Crumbles
- 1 cup 160 g diced yellow or red onion
- 1 teaspoon cayenne pepper
- ½ cup 120 ml vegetable broth
- Salt and pepper to taste
Instructies
- Preheat the oven to 400°F (200°C).
- Grease a 9-inch (23-cm) square baking dish.
- In a large mixing bowl, crumble the cornbread.
- Add the cranberries, soy chorizo, diced onion, and cayenne pepper.
- Mix well using your hands.
- Pour in the vegetable broth and toss until evenly coated.
- Season with salt and pepper to taste.
- Transfer the mixture to the prepared baking dish and bake, uncovered, for 30 minutes, or until the top is golden brown and slightly crispy.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with roasted root vegetables and a tangy cranberry sauce for a festive flavor balance.
Wine Advice:
Pair with a fruity Zinfandel or a crisp dry Riesling to complement the spicy and sweet notes.
Nutritional Information
Calories: 310 kcal | Carbohydrates: 40 g | Protein: 10 g | Fat: 12 g | Fiber: 5 g | Sugar: 8 g | Salt: 1.5 g
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