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, saut� 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.
Razzle Dazzle
Recipes
http://www.razzledazzlerecipes.com
Don't forget to visit our other Recipe site at
That's My Home