Active Time

　　20 min

　　Total Time

　　2 1/4 hr

　　What started as an arepa recipe evolved into a play on traditional American corn-bread stuffing. Chorizo takes the place of fresh sausage, and garlic adds punch to a buttery base. Imagine all of the classic textures with Latino flavors—it’s that good.

　　

Ingredients

Makes 8 servings

　　Skillet corn bread

　　1/4 pound Spanish chorizo (cured spiced pork sausage), casing removed and sausage chopped

　　2 tablespoons vegetable oil

　　2 medium onions, coarsely chopped (3 cups)

　　4 celery ribs, coarsely chopped (3 cups)

　　2 tablespoons chopped garlic

　　1 teaspoon dried oregano

　　1 cup reduced-sodium chicken broth

　　1 large egg

　　

Step 1

Preheat oven to 350°F with racks in upper and lower thirds of oven. Butter a 3-quart shallow baking dish.

　　

Step 2

Crumble corn bread into 1/2-inch pieces, spreading out in 1 layer in 2 large 4-sided sheet pans. Bake, stirring occasionally, until dry, about 20 minutes. Cool completely and transfer to a large bowl.

　　

Step 3

Meanwhile, cook chorizo in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until crisp, 1 to 2 minutes. Add onions, celery, garlic, oregano, and 1 1/4 teaspoon salt and sauté until vegetables are softened, about 10 minutes. Add to corn bread.

　　

Step 4

Whisk together broth and egg, then pour over stuffing and toss well. Transfer to baking dish and cover tightly with buttered foil. Bake in upper third of oven 1 hour. Remove foil and bake until top is golden, about 15 minutes more.