November 6, 2013:
This week we are featuring a perfect dish for your Thanksgiving feast from Iron Chef Jose Garces. Chef Garces is the owner and operator of more than a dozen restaurants in five cities. He is the 2009 winner of the James Beard Foundation’s “Best Chef Mid-Atlantic” award and one of only a few chefs in the country to hold the coveted title of Iron Chef. His newest cookbook, The Latin Road Home (Lake Isle Press, October 2012), a culinary and cultural tour of Ecuador, Spain, Mexico, Cuba and Peru, can be yours – Like our post on Facebook for a chance to win one this holiday season!
Name: Jose Garces
Favorite Holiday Recipe: Chorizo-Cornbread Stuffing
Why this is your favorite holiday recipe: Stuffing is always everyone’s favorite side at any holiday celebration – during the meal and for leftovers – so I always make sure to have extra on hand. This version has a hint of spice from the chorizo, and stays super moist thanks to the cornbread.
How your BlueStar range / oven helps make it perfect: The precise control available to me from my BlueStar oven ensures a perfect result every time, with an even temperature throughout the stuffing. I don’t have to worry about overly crispy edges with an underdone middle.
Recipe: Chorizo-Cornbread Stuffing
- 10 cups Cornbread, cut into 1″ cubes, lightly toasted (use your favorite recipe that will yield 10 corn muffins, or store bought is fine to use too – look for a version that’s plain, all-natural and low-sugar
- 2 cups – Spanish Chorizo, finely diced (Use Chorizo Bilbao if available)
- 2 Spanish onions, finely diced
- 2 celery ribs, finely diced
- 1 carrot, peeled & finely diced
- 6 cloves garlic, minced
- 6 Tbsp – unsalted butter
- 2 Tbsp – fresh rosemary, finely chopped
- 3 Tbsp – fresh thyme, finely chopped
- 2 Tbsp – fresh sage, finely chopped
- 2 cups – roasted chicken broth (dark: store-bought is fine to use – look for a low-sodium variety)
- 2 large eggs, lightly beaten
- Kosher salt to taste
- Black pepper to taste
- Preheat oven to 350° with the rack positioned in the center of the oven
- Over medium-low heat, gently render the chorizo in a large saucepot until slightly crispy. Add butter, onion, carrot and celery, and cook until translucent, about 10 minutes.
- Add garlic, rosemary, thyme and sage, and cook until very fragrant, about 1 minute
- Transfer mixture to a large mixing bowl. Add cornbread and gently fold together. Add chicken stock and eggs, and mix well.
- Season to taste with salt and fresh black pepper
- Transfer stuffing mixture to a buttered 9 x 13″ baking dish, and bake, uncovered, until golden brown, about 35-40 minutes.