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Ham, Chorizo and Cornbread Stuffing
 
   
 
 
   
  • 10 oz FUD Original Ham Bulk (2/8.563 LB), sliced in ribbons
  • 2 tbsp unsalted butter
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 tbsp chopped fresh thyme
 
  • 1/4 tsp each salt and pepper
  • 1 cured FUD chorizo sausage, chopped
  • 8 cups cubed plain cornbread (1-inch cubes), lightly toasted
  • 2 eggs, beaten
  • 1 cup low-sodium chicken broth
  • 2 tbsp chopped fresh parsley

 
 

1. Preheat oven to 350°F. Grease 13 x 9 inch baking dish.

2. In large skillet, melt butter over medium heat; cook onion, celery, garlic, thyme, salt and pepper for about 5 minutes or until softened. Let cool slightly.

3. In large bowl, combine onion mixture, chorizo and ham; toss with cornbread and eggs. Stir in broth.

4. Transfer to prepared baking dish. Cover with foil; bake for 30 minutes. Remove foil; bake for 15 to 20 minutes or until stuffing is set in the center and golden on top. Let stand for 5 minutes before serving. Sprinkle with parsley.

TIP: Use Reduced Sodium Cooked Ham if desired.

 
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