Blue Cornmeal
Chorizo Stuffing Recipe
Ingredients:
-
1 pound bulk chorizo sausage or bulk Italian sausage
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1 cup chopped celery
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1 medium onion, chopped (1/2 cup)
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1/2 cup chopped carrot
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4 to 6 fresh Serrano or jalapeno peppers, seeded and finely chopped (see Note
below)
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4 cloves garlic, minced
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1/2 teaspoon dried thyme, crushed
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1/2 teaspoon dried sage, crushed
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6 cups coarsely crumbled Blue Corn Bread (see recipe, below)
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1/2 cup chicken broth
Instructions: In a large skillet cook sausage, celery, onion, carrot, peppers, and garlic over
medium heat about 10 minutes or until sausage is brown and vegetables are
tender. Drain off fat. Stir in thyme and sage. In a large mixing bowl stir
together crumbled corn bread and sausage mixture. Add broth, tossing to moisten.
Use to stuff one 8- to 10-pound turkey. Spoon any stuffing that doesn't fit into
the turkey into a casserole. Cover and chill. Bake, covered, during the last 30
minutes of roasting. Note: The internal temperature of the stuffing inside of
the turkey should reach 165 degrees F.
Blue Corn Bread: In a small skillet cook 1/4 cup margarine or butter
and 2 cloves garlic, minced, until garlic is tender. In a medium mixing bowl
stir together 1-1/2 cups blue or yellow cornmeal, 1/2 cup all-purpose flour, 2
tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. In another
medium mixing bowl stir together 2 eggs, 1 cup milk, and margarine-garlic
mixture. Add to cornmeal mixture. Stir just until batter is smooth. Pour into a
greased 9x9x2-inch baking pan. Bake in a 425 degree F. oven for 20 to 25 minutes
or until a wooden toothpick inserted near the center comes out clean. Cool in
pan on a wire rack. Makes 8 or 9 servings when served as a bread.
Note: Because chili peppers contain volatile oils that can burn your
skin and eyes, avoid direct contact with them as much as possible. When working
with chili peppers, wear plastic or rubber gloves. If your bare hands do touch
the chili peppers, wash your hands well with soap and water.
Yield: 8 to 10 servings.
Make-Ahead Tip: Store cooled cornbread overnight in airtight container
before using for stuffing.
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