Cornbread Chorizo Stuffing

Recipe Ingredients

2		Loaves cornbread, homemade or store-bought
4 tablespoons	60ml	Olive oil
1 tablespoon	15ml	Dried thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 lbs	681g / 24oz	Chorizo or andouille sausages - halved lengthwise,
		And cut into 1/2" pieces
2 tablespoons	30ml	Unsalted butter
3 cups	187g / 6.6oz	Chopped red or yellow onions
6		Celery ribs - chopped
1 cup	237ml	Dried apricots - halved
1 cup	62g / 2.2oz	Dried cherries
1 cup	146g / 5.1oz	Coarsely-chopped pecan halves
1/2 cup	118ml	Defatted chicken broth

Recipe Instructions

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.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 11-11-2001 - S(Reformatted for MC6): - 07-30-2002 by Joe Comiskey - [email protected] - Yield: - 16 cups

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