2 tbsp - canola oil
1 cup - yellow onion, chopped
2 tsp - garlic, minced
¼ cup - celery, chopped
1 cup - chorizo, ground*
1 tsp - fresh thyme, chopped
1 tsp - fresh sage, chopped
1 - Sunterra 7-inch cornbread, cubed
¾ cup - chicken stock
*uncooked chorizo sold in the meat department as Spanish chorizo sausages
Heat oil in a sauté pan over medium-high heat. Add the onions, garlic and celery and sauté until the onions are translucent.
Remove chorizo from the sausage casing, crumble and add to the pan. Sauté until fully cooked, then add the herbs and cook for a minute more.
Add the cornbread and sauté over low heat, slowly adding stock as the stuffing dries out. Add enough stock to keep the stuffing moist but not soggy. Season to taste with salt and freshly cracked pepper.
Serve as is or transfer the pan to a 350F oven to get a crisp top before serving.
Crisco Canola Oil (946ml)
Onions, Yellow Medium (3lb)
Sunterra Garlic, Minced (250g approx)
Celery, Stalk LARGE (each)
Valbella Sausage, Spanish Chorizo (kg)
Herbs, Thyme (28g approx)
Herbs, Sage (28g approx)
Sunterra Corn Bread (each)
Sunterra Stock, Chicken (1L)