Blue Cornmeal Chorizo Stuffing
1 pound bulk chorizo sausage or bulk Italian sausage
1 cup chopped celery
1 medium onion, chopped (1/2 cup)
1/2 cup chopped carrot
4 to 6 fresh serrano or jalapeno peppers, seeded and finely chopped*
4 cloves garlic, minced
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
6 cups coarsely crumbled Blue Corn Bread
1/2 cup chicken broth
In a large skillet cook sausage, celery, onion, carrot, peppers, and
garlic over medium heat about 10 minutes or until sausage is brown
and vegetables are tender. Drain off fat. Stir in thyme and sage.
In a large mixing bowl stir together crumbled corn bread and sausage
mixture. Add broth, tossing to moisten. Use to stuff one 8- to
10-pound turkey. Spoon any stuffing that doesn't fit into the turkey
into a casserole. Cover and chill. Bake, covered, during the last 30
minutes of roasting. Note: The internal temperature of the stuffing
inside of the turkey should reach 165 degrees F. Makes 8 to 10
Blue Corn Bread: In a small skillet cook 1/4 cup margarine or butter
and 2 cloves garlic, minced, until garlic is tender. In a medium
mixing bowl stir together 1-1/2 cups blue or yellow cornmeal, 1/2
cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking
powder, and 1/2 teaspoon salt. In another medium mixing bowl stir
together 2 eggs, 1 cup milk, and margarine-garlic mixture. Add to
cornmeal mixture. Stir just until batter is smooth. Pour into a
greased 9x9x2-inch baking pan. Bake in a 425 degree F. oven for 20
to 25 minutes or until a wooden toothpick inserted near the center
comes out clean. Cool in pan on a wire rack. Makes 8 or 9 servings
when served as a bread.
Note: Because chili peppers contain volatile oils that can burn your
skin and eyes, avoid direct contact with them as much as possible.
When working with chili peppers, wear plastic or rubber gloves. If
your bare hands do touch the chili peppers, wash your hands well
with soap and water.
Make-ahead tip: Store cooled cornbread overnight in airtight
container before using for stuffing.