Masa and Chorizo Stuffing

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

Ingredients

1 lb (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 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 loaf (1.30 kg) Masa Cornbread, cut or crumbled into pieces about 1 inch square.
½ cup (120 ml) vegetable stock, or water

Preheat the oven to 375°F (190° C).
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.
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.
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.
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

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

1 serving (135g)