Corn Bread Chorizo Stuffing
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon oil
- 1pound chorizo
- ½cup butter
- 1cup chopped onions
- 1cup diced celery
- ½cup diced carrots
- 4 to 6serrano chilies, deribbed, seeded and minced
- 1sweet red pepper, chopped
- 1cup chopped chayote, optional
- 6cloves garlic, minced
- ¼cup bourbon
- 8cups coarsely crumbled corn bread (this is the yield of an 8-by-8 pan)
- 3teaspoons fresh thyme leaves
- 3teaspoons minced fresh sage
- 3tablespoons chopped cilantro
- ½cup chicken or turkey stock, or more
- 1teaspoon salt, or to taste
- Freshly ground black pepper
Nutritional analysis per serving (24 servings)
303 calories; 16 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 9 grams protein; 642 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees.
- Step 2
Heat oil in a medium pan over medium heat. Crumble in chorizo and brown. Drain, set aside.
- Step 3
In a large frying pan, melt butter over medium-high heat. Add onion, celery, carrots, chilies, sweet pepper and chayote, turn heat to high and sauté for 8 to 10 minutes. Make a well in center with spoon and add garlic, stir until fragrant, but not browned. Deglaze with bourbon for one minute or until liquid evaporates. Put vegetables in a bowl, add corn bread, sausage and herbs. Moisten with stock, season with salt and pepper, stir to combine.
- Step 4
Stuff a 10- to 12-pound turkey. Or put in a large casserole and moisten with another ½ cup stock, or more, to your liking. Cover, bake 25 minutes.
Private Notes
Comments
This is a good base recipe. I’ve made it as written, and also changed up the Serrano for canned green chile, and left out the chayote. The chorizo is essential, but the quantity can be reduced to 12 ounces or so. The fresh cornbread is important and it’s nice the recipe says an 8x8 pan as well as the volume in cups. A Thanksgiving star, year after year.
I have been making this for over 20 years! I found the original recipe and made it when it came out in the print newspaper…I don’t always have the chayote, and have used various other vegetables in its place. I use the southern cornbread recipe from Cooks Illustrated for the base.
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