Cornbread Stuffing with Chorizo and Jalapeños

Name: Cornbread Stuffing with Chorizo and Jalapeños
Ingredients: 3 tablespoons Spiceology Chile Margarita Mexican Rub; 12 tablespoons unsalted butter, melted; 2 cups yellow cornmeal; 1 1⁄2 cups all-purpose flour; 2 tablespoons sugar; 3 teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon kosher salt; 4 large eggs; 3 cups buttermilk; 1 recipe Chile Margarita Cornbread, cooled and cubed; 1 stick unsalted butter (8 tablespoons), plus more for greasing; 2 large onions, diced; 3 stalks celery, diced; 11 oz Spanish chorizo or linguica; 2 medium jalapeños, seeded and sliced; 3 cups chicken or turkey stock; Salt & pepper, to taste

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Learn how to make Cornbread Stuffing with Chorizo and Japenos with our recipe including easy to follow instructions, ingredients & seasonings.

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