Steps: |
| -Preheat the oven to 350 degrees. |
| -Make the cornbread according to the recipe and cool. |
| -Once it is cool, tear or dice it and lay it out on two sheet pans to toast. |
| -Bake for approximately 20 minutes until it is dried out and golden. |
| -Meanwhile, add the rice with 3 cups of chicken stock and bring to a boil. Reduce the heat to low and cover the pot; cook for 35 minutes. |
| -Heat a large saute pan to medium-high and add the oil. |
| -Saute the chorizo until golden and then place it into the casserole dish. |
| -In the same pan, saute the onions for a second and then turn the heat down to medium. |
| -Once the onions are softened, add the garlic and remaining vegetables. Cook for three minutes and then add the thyme; cook another minute. |
| -Empty the vegetables into the casserole dish. |
| -Empty the rice and the cornbread into the dish once they are ready. |
| -Whisk the remaining 1 1/2 cups of stock with the eggs and pour over the stuffing. |
| -Crumble the goat cheese over the top of the stuffing, and toss everything together. |
| -Cover the dish with parchment and then foil, and bake at 350 degrees for 45 minutes. |
| -Remove the cover and bake for 10 more minutes at 400 degrees. |
Pairs With: |
| Fig and Chipotle Glazed Pork Tenderloin |
| Roasted Chicken with Garlic and Rosemary |
| Smoked Chipotle-Honey Turkey |
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