Latin-Style Thanksgiving Chorizo Cornbread Stuffing: Latin Twist Recipe


OK, I admit it: I cheated!

When I made this last Sunday, I used Trader Joe’s Cornbread mix (and added sour cream and apple cider in addition to the suggested milk, oil, and egg, and along with the chorizo, apples, cumin, and chives—but NO sugar!). The result was quite good! I do have to say that I was a bit concerned at first about the “temperature” of the chorizo; I had bought Mexican chorizo (at Viva Grande in New Rochelle) and warned my guests (especially my parents!). My dad said it was okay because the apple balanced out the spice of the chorizo (of course you can always go with a non-spicy sausage–or no sausage at all!).

But, getting back to the original, we worked on this years ago for Fiesta Latina; I made the version from the book the first year, and have since adapted a few times. The nice thing about cornbread is that you can play with it: you can add other ingredients (more vegetables—for example—which is what I may do this Thanksgiving since I have a couple of vegetarians). This Latin-Style cornbread meets stuffing is dense—but not too dense, has spark, is moist, and is perfect for next day breakfast or brunch (toasted with a bit of butter). And for some additional side dish ideas, please check out In the Kitchen with Arlen!


 Chorizo and Apple Cornbread

Adapted from Fiesta Latina, Chronicle Books ©2006, Rafael Palomino with Arlen Gargagliano

Serves about 10


4  chorizo (about 14 ounces all together), Mexican, Colombian, Andouille chicken sausage,  kielbasa  or mild cooked sausage, cut into 1/4-inch dice
1 red onion, coarsely chopped
1 1/4 cups stone ground cornmeal
1 cup all-purpose flower
1/3 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup sour cream
1/2 cup milk
1/4 cup apple cider
4 honey crisp, macoun  or granny smith (or your favorite) apples, peeled and cut into 1/4-inch dice
Pinch of ground cumin
2 green onions, white and light green parts only, thinly sliced
1 tablespoon chopped chives
2 tablespoons unsalted butter, at room temperature, for greasing

Preheat the oven to 375ºF. In a medium sauté pan over moderate heat, sauté the onion and sausage until heated through and lightly browned. Set aside. In a large bowl, sift together the cornmeal and the flour  (to keep it from getting lumpy). Stir in the baking powder, salt, and brown sugar. In a separate bowl, whisk together the eggs, sour cream, and milk. Add the wet ingredients to the dry, and mix until blended.


About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

Leave A Reply