Corn Bread Chorizo Stuffing

Name: Corn Bread Chorizo Stuffing
Ingredients: 1 tablespoon oil; 1 pound chorizo; 1/2 cup butter; 1 cup chopped onions; 1 cup diced celery; 1/2 cup diced carrots; 4 to 6 serrano chilies, deribbed, seeded and minced; 1 sweet red pepper, chopped; 1 cup chopped chayote, optional; 6 cloves garlic, minced; 1/4 cup bourbon; 8 cups coarsely crumbled corn bread (this is the yield of an 8-by-8 pan); 3 teaspoons fresh thyme leaves; 3 teaspoons minced fresh sage; 3 tablespoons chopped cilantro; 1/2 cup chicken or turkey stock, or more; 1 teaspoon salt, or to taste; Freshly ground black pepper

18 ingredients

13 steps

Ingredients

1 tablespoon oil
1 pound chorizo
1/2 cup butter
1 cup chopped onions
1 cup diced celery
1/2 cup diced carrots
4 to 6 serrano chilies, deribbed, seeded and minced
1 sweet red pepper, chopped
1 cup chopped chayote, optional
6 cloves garlic, minced
1/4 cup bourbon
8 cups coarsely crumbled corn bread (this is the yield of an 8-by-8 pan)
3 teaspoons fresh thyme leaves
3 teaspoons minced fresh sage
3 tablespoons chopped cilantro
1/2 cup chicken or turkey stock, or more
1 teaspoon salt, or to taste
Freshly ground black pepper

Directions

1

Heat oven to 350 degrees.
2

Heat oil in a medium pan over medium heat.
3

Crumble in chorizo and brown.
4

Drain, set aside.
5

In a large frying pan, melt butter over medium-high heat.
6

Add onion, celery, carrots, chilies, sweet pepper and chayote, turn heat to high and saute for 8 to 10 minutes.
7

Make a well in center with spoon and add garlic, stir until fragrant, but not browned.
8

Deglaze with bourbon for one minute or until liquid evaporates.
9

Put vegetables in a bowl, add corn bread, sausage and herbs.
10

Moisten with stock, season with salt and pepper, stir to combine.
11

Stuff a 10- to 12-pound turkey.
12

Or put in a large casserole and moisten with another 1/2 cup stock, or more, to your liking.
13

Cover, bake 25 minutes.