Aarón Sánchez’s Thanksgiving Stuffing Recipe

You know Aarón Sánchez as the fiery Chopped judge (and all-around Food Network star) who will send you packing if you serve him chocolate sauce and call it a mole poblano but have you ever seen him like this? In an exclusive shoot with Phil Knott for inkedmag.com Sanchez shed his chef whites and showed his amazing body art.

Sánchez’s most prominent tattoos are the ones he gesticulates with while judging, his hand-pieces done by Mister Cartoon, but past his wrist, all the work was done by either his great friend Michelle Myles or one of her tattooers a Daredevil Tattoo. Sánchez’s skin holds an amalgam of work celebrating his family, Día de Muertos, Buddhism, Aztec warriors, and other cool Traditional American designs. All very fitting for a chef in a kitchen but not your normal TV personality. “The old schoolers (chefs) never did the TV stuff,” he says. “I didn’t think it was going to happen, all I dreamed of doing was owning my own restaurant. We chefs march to the beat of our own drum, we party hard and work hard in the back where we don’t care about what we look like. We are pirates.”

Think your grandmother’s stuffing is amazing? Put her in a home and try Sánchez’s recipe tomorrow.


Aarón Sánchez’s Chorizo and Cornbread Stuffing

AARÓN SÁNCHEZ’S CHORIZO AND CORNBREAD STUFFING


Prep Time:
20 min
Cook Time: 35 min
Serves: 3 cups

Ingredients:

1 pound fresh Mexican chorizo
1 medium white onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
2 cups coarsely crumbled cornbread
1/4 cup chopped fresh cilantro, plus more for garnish (optional)
1/2 cup chicken stock (low-sodium store-bought is fine)
1 tablespoon unsalted butter
Grated cotija cheese, for garnish (optional)

Directions:

Preheat the oven to 350 degrees F.

Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about five minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.

Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it’s heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.

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