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Masa and Chorizo Stuffing [Food Processor Attachment]

This savory stuffing puts spicy, flavorful twist on a classic side.

  • Total Time1 Hour
  • Yield
    20 servings
  • DifficultyIntermediate
Masa Chorizo Stuffing

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Submitted by

Vitamix

Ingredients

  • 1 pound 450 g chorizo, raw, loose or removed from casing and crumbled
  • 2 230 g roasted red peppers, diced
  • 1 medium 230 g yellow onion, diced
  • 1 ½ cups 230 g sweet corn, kernels
  • 2 115 g celery stalks, diced
  • 1 small garlic clove
  • 2 Tablespoons 8 g orange zest
  • ½ Tablespoon ground coriander
  • 2 teaspoons kosher salt, optional
  • 1 1.3 kg {Masa Cornbread}, cut or crumbled into pieces about 1 inch square.
  • ½ cup 120 ml vegetable stock, or water

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Directions

    1. Preheat the oven to 375°F (190° C).
    2. Heat medium sauté pan over medium heat. Add chorizo and cook through. Remove cooked chorizo from pan and reserve in large mixing bowl. Drain rendered fat and reserve.
    3. Add reserved fat back to pan along with onion, celery, corn, and garlic. Add a pinch or two of salt if using. Cook vegetables over medium heat until tender. Add red peppers, mix and heat through.
    4. Add vegetables to mixing bowl with chorizo and allow to cool slightly. Add cornbread, coriander, orange zest, vegetable stock and remaining salt if using. Fold all ingredients together.
    5. Place mixture into baking dish (about 9-inch x 13-inch), do not pack it too tightly.Place in preheated oven and bake until golden and the nooks and crannies are crispy and brown. About 25–35 minutes
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Nutrition

1 serving (135 g)
Calories 250
Total Fat 16g
Total Carbohydrate 21g
Dietary Fiber 2g
Sugars 4g
Protein 7g
Sodium 530g
Saturated Fat 7g

Chef's Note

  • This can be prepared several days ahead and baked when needed.
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