Holiday Recipe

This year we’re giving thanks for the many food traditions that make Texas cuisine great. To celebrate, our chefs have whipped up a recipe for a Tex-Mex turkey stuffing that combines traditional southern cornbread with spicy Mexican chorizo sausage.

Enjoy this recipe with your favorite sausage — or try it with ours: Syracuse Mexican Chorizo Sausage, a staple for creating authentic Mexican and Tex-Mex dishes. This sausage is a pure and simple combination of pork and vinegar with a spicy, custom seasoning blend.

Happy Thanksgiving from the Standard Meat family to your family!

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MEXICAN CHORIZO AND CORNBREAD STUFFING

• 1lb Syracuse Mexican Chorizo Sausage, raw
• 1 Medium Sweet Onion, small diced
• 1 Medium Carrot, peeled and small diced
• 2 Celery Stalks, small diced
• 3 each Garlic Cloves, peeled and minced
• 3 cups Cornbread, crumbled
• 1 cup Fire Roasted Sweet Corn
• ¼ cup Fresh Cilantro, rough chopped
• ¾ cup Chicken Stock
• 1 tablespoon Butter, unsalted
• Cotija, optional garnish, crumbled
  
  Preheat your oven to 350 degrees.
  Heat a large skillet over medium heat. Cook chorizo, breaking it up with a spoon or heat proof spatula. Cook for about 5 minutes or until the chorizo starts to brown.
  Add diced onions, carrots, celery, and minced garlic. Mix well and cook for an additional 5-10 minutes, until the vegetables are tender and start to brown.
  Add crumbled cornbread and chopped cilantro.
  Add chicken stock and stir gently until well mixed.
  Spread stuffing in an even layer in a buttered casserole dish.
  Place in preheated oven and cook for about 20 minutes until heated through and starting to brown on top.
  Garnish with crumbled cotija and fresh cilantro sprigs