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Corn Bread Chorizo Stuffing
- 2 loaves corn bread, homemade or store-bought (about 2 pounds)
- 4 tablespoons olive oil
- 1 tablespoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 1/2 pounds chorizo or andouille sausages, halved lengthwise and cut into 1/2-inch pieces
- 2 tablespoons unsalted butter
- 3 cups chopped red or yellow onions
- 6 ribs celery, chopped
- 1 cup dried apricots, halved
- 1 cup dried cherries
- 1 cup coarsely chopped pecan halves
- 1/2 cup defatted chicken broth
- Heat oven to 350 degrees F.
- Cut the corn bread 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 corn bread,
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
- Stir in the apricots and cherries; cook for 5 to 10 minutes longer.
- Carefully fold into the corn bread 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.
Yield: 16 to 20 servings
Cook the stuffing in the turkey cavity and neck. Any extra can be cooked
in a loosely covered, ovenproof dish at 350 degrees F for 20 to 25 minutes