Holiday Favorites from Chef Jose Garces | Blog | Holiday Recipes

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!

Chef Garces is the proud owner of 2 BlueStar ranges – and he helped us launch our new Platinum Series at his private farm in Bucks County, PA.  Click here to watch him cook on live TV.

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.


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