Portuguese Stuffing

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Instructions

    • Preheat your oven to 350°F. Heat a large skillet over medium heat and add olive oil, then your chopped onion.
      2 Tbsp. Olive oil,1 medium onion
    • Cook until the onions just begin to soften, then add celery. Continue to cook for about 3-5 minutes until the vegetables soften and brown.
      3 stalks celery
    • Add your chorizo (reserve 4 tbsp. for the topping) and garlic and cook for about 5 minutes, stirring occasionally, until the chorizo browns and is crispy.
      5 oz. Chorizo sausage,1 Tbsp. garlic
    • Once browned, push the chorizo and vegetables to the edges of the pan.
    • Add ground beef to the center. Break the beef up as it cooks and brown for about 5 minutes.
      1 lb. Ground beef, 80/20 mix
  •  Season with salt and pepper. Pour in ⅓ of your chicken stock, then add crumbled cornbread to the pan. Stir all together until fully mixed, then add another ⅓ of your chicken stock and stir again. Add butter, mix through, and then add the final ⅓ of your chicken stock.
    12 oz. Toasted cornbread,1 cup Chicken stock,4 Tbsp. Butter
  • Grease a casserole dish with butter. Spread the cornbread stuffing in an even layer in the dish and sprinkle reserved chorizo on top.
  • Bake until it heats through and is lightly browned on top, about 30 minutes. Serve, and enjoy!
Final stepPlease consider Leaving a Review below to tell me what you think of the recipe! This helps me know what you’re looking for, so I can continue to provide you with high-quality recipes at no cost.

Instructions

    • Preheat your oven to 350°F. Heat a large skillet over medium heat and add olive oil, then your chopped onion.
      2 Tbsp. Olive oil,1 medium onion
    • Cook until the onions just begin to soften, then add celery. Continue to cook for about 3-5 minutes until the vegetables soften and brown.
      3 stalks celery
    • Add your chorizo (reserve 4 tbsp. for the topping) and garlic and cook for about 5 minutes, stirring occasionally, until the chorizo browns and is crispy.
      5 oz. Chorizo sausage,1 Tbsp. garlic
    • Once browned, push the chorizo and vegetables to the edges of the pan.
    • Add ground beef to the center. Break the beef up as it cooks and brown for about 5 minutes.
      1 lb. Ground beef, 80/20 mix
  •  Season with salt and pepper. Pour in ⅓ of your chicken stock, then add crumbled cornbread to the pan. Stir all together until fully mixed, then add another ⅓ of your chicken stock and stir again. Add butter, mix through, and then add the final ⅓ of your chicken stock.
    12 oz. Toasted cornbread,1 cup Chicken stock,4 Tbsp. Butter
  • Grease a casserole dish with butter. Spread the cornbread stuffing in an even layer in the dish and sprinkle reserved chorizo on top.
  • Bake until it heats through and is lightly browned on top, about 30 minutes. Serve, and enjoy!
Final stepPlease consider Leaving a Review below to tell me what you think of the recipe! This helps me know what you’re looking for, so I can continue to provide you with high-quality recipes at no cost.

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