I don’t know about you, but my kitchen gets too small around the holidays. I don’t have enough burners, my oven gets too small, and everyone gets in everyone else’s way. Why is this important? I will get to that in a moment. I was asked to do a demo at the Warrenton Farmers Market and since it was just before Thanksgiving, I thought I should use the market’s bounty. Great produce, wonderful meat, and other exciting stuff. Now my cheats: store bought corn bread and my trusty cast iron pan. This was my trial run working without an oven or a real stove. So on the $25 burner, here is what I did. Now I still recommend the oven, but this works too. As always food safety: you have to cook this to 200 degrees. I hope you like it. Oh, stuffing is the leading cause of food poisoning at Thanksgiving.

1 corn bread (20 ounces)
1 medium white onion, diced
3 celery stalks, diced
1 jalapeño, finely diced
3/4 pound fresh chorizo (I used Happy Family Ranch)
2 cups chicken stock
1/4 cup milk
1 teaspoon pepper
1/2 teaspoon salt
2 cloves garlic, minced

Cooking oil to coat pan

Heat a cast iron skillet to medium; add chorizo and cook until almost done; remove meat but leave the drippings.

Add onions, celery, and jalapeños and sweat until translucent about 5 minutes.

Cut corn bread into 1” squares and add to a bowl.

Add chicken stock and milk to bowl and mix.

Add beaten eggs.

Add salt and pepper.

Add onions mixture and chorizo to bowl and gently mix.

Add oil to pan (pan should be hot).

Add mixture to pan and cook for 25 minutes.

Cover and let cook for another 30 minutes or until a thermometer reaches 200 degrees.

Serve.