ezRecipe-Zee: Cooking Recipe: How to make Cornbread Chorizo Stuffing

Cornbread Chorizo Stuffing

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Date Added:	February 29, 2008
Calories:
Serves:	0
Prep. Time:	0:00
Category:	Sides / Condiments, Salads / Dressings, Other

Ingredients:

2                   loaves cornbread, homemade or store-bought
4     tablespoons   olive oil
1     tablespoon    dried thyme
                    Salt
                    Freshly-ground black pepper
1 1/2 pounds        chorizo or andouille sausages
                    and cut into 1/2" pieces
2     tablespoons   unsalted butter
3     cups          chopped red or yellow onions
6                   celery ribs
1     cup           dried apricots
1     cup           dried cherries
1     cup           coarsely-chopped pecan halves
1/2   cup           defatted chicken broth

Directions: one line for each direction. When saved the lines will be numbered.

Preheat the oven to 350 degrees.
Cut the cornbread into 1-inch cubes. (You should have about 12 cups.) Place the cubes in a large bowl and toss with 2 tablespoons olive oil and the thyme. Season with salt and pepper. Spread the cubes in 1 layer on 2 baking sheets; bake for 15 to 20 minutes or until lightly toasted, shaking the pans occasionally. Cool and return to the bowl.
Meanwhile, cook the chorizo in 2 batches in a nonstick skillet over medium-high heat until browned. Using a slotted spoon, remove the chorizo and add to the bowl of cornbread, discarding any fat.
Place remaining olive oil and butter in a heavy saucepan. Wilt the onions and celery over medium-low heat for 15 to 20 minutes, stirring occasionally. Then stir in the apricots and cherries; cook for 5 to 10 minutes longer. Carefully fold into the cornbread along with the pecans, using a rubber spatula.
Slowly drizzle in the broth until the stuffing is moist to your liking. Season with salt and pepper. Cool to room temperature before stuffing the turkey.
Cook the stuffing in the turkey cavity and neck. Any extra can be cooked in a loosely covered, ovenproof dish at 350 degrees for 20 to 25 minutes.
This recipe yields 16 cups of stuffing, enough for a 20- to 24-pound turkey.
Nutritional Analysis Per Serving: 504 calories, 56g carbohydrates, 11g protein, 27g fat, 82mg cholesterol.
Comments: Most supermarkets have at least one type of spiced sausage. If you don't have the time to make cornbread, it usually is sold at BBQ restaurants and diners.

Rating: ()

Added On: February 29, 2008

* Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 11-11-2001