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Southwest Chili and Chorizo Stuffing Recipe

3 C. country white bread, cubed and toasted
3 C. whole wheat bread, cubed and toasted
1 lb. chorizo sausage
1 stick of butter
2 chopped white onions
4 ribs of chopped celery
1/4 C. of roasted garlic
1/2 C. of corn kernels
1/4 C. of roasted green chiles
1/4 C. of chopped cilantro
1/4 C. of parsley
2 t. chili powder
1 C. toasted pumpkin seeds
1 C. chicken stock (canned)
salt and pepper (to taste)

Toast the 6 cups of bread cubes for 10 - 15 minutes in a 325° F. oven until golden. Transfer toasted cubes into a large bowl.

In a skillet, brown the sausage and drain. Transfer cooked sausage into bread bowl.

Using the stick of butter, sauté all of the vegetables for 10 minutes, until soft. Remove vegetables and place in bowl.

Now, in your bowl, combine the sausage, vegetables, breadcrumbs and the rest of the listed ingredients EXCEPT for the chicken stock. Mix the ingredients until well combined.

Now add just enough chicken stock to moisten the bread mixture. You do not want it soaking wet.

If packing the turkey, stuff the neck and cavity loosely with stuffing, folding the neck skin under and fastening with a skewer. If not, lightly pack stuffing into a large, shallow stoneware-baking dish.

If you bake the stuffing inside the bird, roast the bird at 325° F. for 15 minutes per pound, or until the temperature of the bird reaches 180° F. and the juices run clear when thigh is pierced with fork. * If you back in a separate dish, drizzle the stuffing with a little bit of stock (do not soak). Cover and bake at 325° F. for 20 to 30 minutes. Uncover and bake for an additional 10 minutes.
 

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