Chorizo and Cornbread Stuffing

METHOD:

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.