This is a recipe I found online some many years ago and used
one Thanksgiving as a spicy, Southwestern stuffing that was perfect to show my
New Mexican heritage. If you want something a lot on the different side to
stuff in your Thanksgiving turkey this year, this recipe fits the bill!
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| This is the chorizo I buy in my grocery store; don't get the dry, Spanish type chorizo for use in this recipe. |
Southwestern Cornbread Stuffing
6 cups cornbread, crumbled
½ lb. chorizo sausage
½ cup white or yellow onion, minced
1 can cream style corn
½ cup chopped mild green chiles (freshly roasted or canned)
1 T. fresh cilantro, torn or cut into small pieces
¾ cup Colby Jack cheese, shredded
Heat oven to 350 degrees. Place the cornbread on a rimmed
baking sheet. Bake for 30 minutes, until toasted. Remove from oven and set
aside.
In a skillet, cook chorizo until done, breaking up into
small chunks. Drain. In the same skillet, cook the onion just until soft.
In a large bowl, toss together chorizo, cornbread and
remaining ingredients. Use mixture to stuff a 10-12 pound turkey or bake in a
covered casserole dish for about an hour at 325 degrees (or next to turkey).
Tip: Make the
cornbread several days before Thanksgiving, if desired.
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