Cornbread Chorizo Stuffing Muffins
- Yield: 12 muffins 1x
Ingredients
Scale
- 1 lbs. chorizo, casing removed
- 1 onion, diced
- 2 stalks celery, diced
- 1 carrot, diced
- 2 cloves garlic, chopped
- 1/2 green apple, peeled and diced
- 1 1/2 – 2 C. chicken stock
- 1 egg
- 1/4 C. chopped cilantro
- 14 oz. pkg. cornbread stuffing (I used Pepperidge Farms. Mrs. Cubbinson’s is my favorite but not available where I live)
Instructions
- Preheat oven to 350 degrees. Grease muffin pan with butter or cooking spray and set aside.
- In large pan, cook chorizo (breaking apart as you cook it), with onion, celery, carrot, apple and garlic. Continue to cook until chorizo is cooked and veggies are softened.
- Remove from heat. Add cornbread stuffing mix and stir to combine.
- Blend chicken stock and egg together, then add 1 1/2 cup to mixture in pan. If it seems too dry for you, add a bit more until it’s however moist you like your stuffing. Combine well. Add cilantro and stir again to combine.
- Add stuffing mixture to prepared muffin pan.
- Bake 25-30 minutes (depending on how moist they were to begin with).
- Let cool a few minutes to set before removing from muffin tin.