Chef Lane Warner's Thankgiving Stuffing:
Spicy Chorizo Cornbread Stuffing
Yield: 4-12 servings
3 cups ½” diced cornbread croutons
¼ cup white breadcrumbs/panko
1 pound chorizo, cooked (save the oil)
2 tablespoon crushed garlic
¾ cup diced carrots
¾ cup diced onion
¾ cup diced celery
1 tablespoon cumin
8 ounces chicken stock
salt and pepper to taste
1) Heat the saved chorizo oil in a large pan, then add the carrots, celery and onions. Sauté until soft.
2) Add the garlic and cumin. Cook for a few minutes.
3) Add the cornbread, chorizo and breadcrumbs.
4) Add the chicken stock and stir until all ingredients are mixed.
5) Add salt and pepper.
6) Place ingredients in a baking dish. Cover and bake at 350 degrees for 30 minutes.
Enjoy!
