Name: Corn-Bread and Chorizo Stuffing
Cook time: 20 min
Total time: 2 1/4 hr
Yield: Makes 8 servings
Ingredients: Skillet corn bread; 1/4 pound Spanish chorizo (cured spiced pork sausage), casing removed and sausage chopped; 2 tablespoons vegetable oil; 2 medium onions, coarsely chopped (3 cups); 4 celery ribs, coarsely chopped (3 cups); 2 tablespoons chopped garlic; 1 teaspoon dried oregano; 1 cup reduced-sodium chicken broth; 1 large egg

Image may contain Food Pizza and Stuffing

Corn-Bread and Chorizo StuffingDitte Isager

What started as an arepa recipe evolved into a play on traditional American corn-bread stuffing. Chorizo takes the place of fresh sausage, and garlic adds punch to a buttery base. Imagine all of the classic textures with Latino flavorsits that good.

Recipe notes

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

Homemade Corn Dogs

Just like the state fair, minus the crowds.

Beer-Battered Onion Rings

Easy to make, impossible to stop eating.

Spice-Grilled Pork Chops

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Chorizo Cauliflower

A plant-based spin on chorizo to put toward tacos, quesadillas, and more.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Jammy Grape Galette

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.