Tuesday, November 15, 2011

November 15, 2011: Southwestern Cornbread Stuffing Recipe

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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!
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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