Chorizo and Cornbread Stuffing

Adapted by
November 2011
Yield: 10 to 12 servings


500 grams all-purpose flour
340 grams sugar
225 grams cornmeal
20 grams baking powder
16 grams salt
11 eggs
275 grams melted butter
215 grams crème fraîche
215 grams milk
Chorizo Stuffing
2 pounds chorizo
5 clusters oyster mushrooms
2 Vidalia onions
4 cloves garlic, sliced
4 eggs, beaten
1 to 2 quarts chicken stock
1 bunch cilantro, chopped
1 pound butter, chopped
To Assemble and Serve
1 cup pumpkin seeds
vegetable oil
Dried and ground ancho chili, to taste
cinnamon, to taste
nutmeg, to taste
salt, to taste
1 cup golden raisins, rehydrated in sweet white wine


For the Cornbread:

Preheat the oven to 350°F. Combine the dry ingredients. Mix the wet ingredients and add to the dry. Line a half sheet tray with parchment and spray with cooking spray. Spread the batter evenly on the tray and bake until golden brown, for 30 to 35 minutes.

For the Stuffing:

When the cornbread is finished baking, cool and leave uncovered overnight. The next day, preheat the oven to 350°F and cube the cooled Cornbread. Render the diced chorizo, and toast the Cornbread in the chorizo fat. Sauté Oyster mushrooms, and sweat out the onions and garlic in the chorizo fat. Combine the Cornbread, mushrooms, onions, chorizo, garlic, and raisins. Add the eggs, then add enough chicken stock to create a moist texture. Fold in the chopped cilantro and place cubed butter on top.

Bake in a pan covered with plastic wrap and foil for 30 to 45 minutes. Uncover and bake an additional 15 minutes until brown.

To Assemble and Serve:

Toast the pumpkin seeds in oil in a sauté pan. When toasted, toss the seeds with ancho chili, cinnamon, nutmeg, and salt. Garnish the Stuffing with toasted pumpkin seeds and golden raisins.