Thanksgiving Chorizo Cornbread Stuffing

Bring bold flavors to your Thanksgiving table with a Chorizo Cornbread Stuffing that combines savory Polidori Chorizo with the comforting, crumbly goodness of cornbread. Perfectly spiced and packed with flavor, this unique stuffing is sure to be a holiday hit!

Made with:
Polidori Chorizo

10 20 30

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Ingredients:

1 lb Polidori Chorizo Sausage
2 cloves garlic minced
1 onion diced
1 carrot peeled and diced
2 stalks of celery peeled and diced
2 cups jalapeno cornbread homemade or store-bought
2 tbsp fresh cilantro chopped
½ cup chicken stock
salt and pepper to taste

Directions:

Preheat oven to 350 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
Heat a large skillet over medium heat. Add chorizo and ground until browned, about 3-5 minutes. Add garlic, onion, carrot and celery. Cook, stirring occasionally, until vegetables have browned, about 8-10 minutes. Stir in cornbread, cilantro and chicken stock; season with salt and pepper, to taste.
Add the cornbread to prepared baking dish. Place into oven and bake until heated through and lightly browned on top, about 20 minutes.
Serve immediately, garnished with cilantro.

Where to buy

Buy Polidori online

Print this recipe

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Creamy Parmesan Polidori Italian Sausage Soup

Inspo From:

When the weather turns chilly, cozy up with our Creamy Parmesan Polidori Italian Sausage Soup. Packed with savory Polidori Italian Sausage, fresh vegetables, and a rich Parmesan broth, it’s perfect for comforting dinners or easy make-ahead meals!

Made with:
Polidori Hot Italian Links

10 15 25

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Ingredients:

1 lb Polidori Hot Italian Sausage
1 medium onion diced
2 cloves garlic chopped
red pepper flakes and oregano to taste
4 cups chicken broth
1 can 14.5 oz of diced tomatoes
8 oz pasta any shape is good!
½ cup parmesan cheese grated
½ cup heavy whipping cream
salt and pepper to taste
handfuls of spinach

Directions:

Decase the sausage links and cook the sausage and onion in a large saucepan until cooked, breaking the sausage apart.
Add the garlic, fennel, and red pepper flakes, mix, and cook until fragrant, about a minute.
Add the broth, tomatoes, pasta, and other seasonings, boil, reduce the heat, and simmer until the pasta is cooked al dente, about 6-8 minutes.
Add the parmesan cheese and cream, and let the cheeses melt into the soup for about 3-5 minutes.
Season with salt and pepper to taste, mix in the spinach and enjoy!

Where to buy

Buy Polidori online

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Pumpkin Sausage Pizza

Peggy

Savor the taste of fall with a Pumpkin Sausage Pizza featuring Polidori Mild Italian Sausage. Rich pumpkin sauce meets savory sausage in every slice. This unique seasonal creation combines warm, comforting flavors perfect for a cozy autumn meal.

Made with:
Polidori Mild Italian Links

25 10 35

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Ingredients:

1 tbsp unsalted butter
5 fresh sage leaves
1 cup canned pumpkin puree
1 clove garlic minced or pressed
¼ cup heavy cream
1½ tsp red wine vinegar
Salt
½ cup finely shredded pecorino cheese
1 lb Polidori Mild Italian Sausage
1 pizza dough pre-made or real dough

Directions:

Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel, place the stone in the top third or steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
Melt the butter in a medium saucepan over medium heat and add the two whole sage leaves. Cook for 1 to 2 minutes, until the sage begins to curl, then use tongs or a slotted spoon to remove the sage from the butter. Stir in the pumpkin, garlic, cream, vinegar, ⅛ to ¼ teaspoon of the red pepper flakes, a pinch of salt, and ¼ cup of the pecorino. Stir until the sauce is heated through, 2 to 3 minutes. Remove the pan from the heat and set it aside to cool to room temperature.
Cook the sausage in a small skillet over medium heat, breaking it up with a wooden spoon until it is no longer pink, about 5 minutes. Remove the pan from the heat and transfer the sausage to a paper towel–lined plate to drain.
Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
Spoon the cooled sauce onto the dough disk and spread it evenly, leaving a ½-inch border of dough. (You will need ½ to ¾ cup of sauce to cover the dough, but you'll have plenty more if you want a saucier pizza.) Scatter the cooked sausage over the sauce, top with the remaining ¼ cup of pecorino cheese and the remaining ⅛ to ¼ teaspoon of red pepper flakes, and season with a big pinch of salt.
Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
Remove the pizza from the oven and let it cool for at least 5 minutes, then scatter the sliced sage over top; slice and serve.

Where to buy

Buy Polidori online

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Category: Main Course

Thanksgiving Chorizo Cornbread Stuffing

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