Spicy Cornbread Stuffing
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- Yield Makes about 10 cups, enough for a 16- to 18-pound turkey
Ingredients
- 3/4 cup pine nuts
- 1 recipe Jalapeno Cornbread, day old
- 1 pound cured chorizo sausage, cut into 1-inch pieces
- 1 tablespoon olive oil
- 2 small onions, coarsely chopped
- 6 ribs celery, coarsely chopped
- 2 cloves garlic, minced
- 1 cup homemade chicken or turkey stock, or low sodium canned chicken or turkey stock
- 4 tablespoons unsalted butter, melted
- 1 bunch cilantro leaves, washed well, dried, and roughly chopped
- Coarse salt and freshly ground pepper
Directions
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Heat oven to 350 degrees. Spread pine nuts in one layer on a baking sheet. Bake until golden brown and fragrant, 2 to 4 minutes. Transfer to a shallow bowl, and set aside. Cut cornbread into 3/4-inch cubes, and spread evenly on a baking sheet. Bake, shaking pan periodically, until golden brown on edges, about 20 minutes. Transfer to a large bowl, and set aside.
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In a food processor, pulse sausage until coarsely chopped; do not overprocess. Set aside.
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Heat oil in a large skillet over medium-high heat. Add onions, and cook until translucent, about 4 minutes. Add celery and garlic, and cook until celery is soft, about 5 minutes more. Add sausage and pine nuts, and cook for 1 minute more. Add stock, and cook until absorbed, about 2 minutes.
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Pour sausage mixture over cornbread, and mix well. Add butter and cilantro, and mix to combine. Let cool completely before stuffing turkey.
It sounds wonderful. I'm trying something similar. I'm adding eggs to try to get it to hold together, though.
Have made this every year at Thanksgiving for 10 years. Always turns out delicious!
the flavors in this recipe are fantastic but I'm still working on getting it to hold together since I'm not using it to stuff a bird.
Yummy. I used fresh chorizo that I browned instead of cured. I doubled the recipe and cooked it outside the turkey for 45 minutes to an hour. You might need to add some more stock.