Turkey with Chorizo Corn Bread Stuffing

2 cups chicken stock
1/4 cup olive oil
1 small onion, cut in 1/2 inch dice
3 cloves garlic, minced
1/2 cup each, diced celery and diced carrot
1 red bell pepper, seeded and diced
2 cups fresh corn kernels
1 pound chorizo pork sausage, diced
4 to 5 cups cornbread stuffing cubes
salt and pepper to taste
1 bunch scallions, chopped
2 tablespoons chopped fresh thyme leaves
1 12 to 14 pound turkey, washed and giblets removed

In a saucepan over medium high heat, reduce chicken stock to 1 cup.

Meanwhile, heat oil in large, heavy bottomed saute pan. Add onion, garlic, celery, carrot, bell pepper, corn and chorizo; saute 10 minutes, stirring occasionally.

Crumble corn bread into vegetable sausage mixture; add reduced stock; stir until thoroughly mixed. Add salt, pepper. Stir in scallions and thyme. Remove from heat; set aside until ready to stuff turkey.

Preheat oven to 300F. Generously salt cavity and skin of turkey. Pack stuffing loosely in turkey.

Place in roasting pan; roast about 4 hours for a 12 pound bird or 20 minutes per pound. Put any extra stuffing in a buttered pan and bake with the turkey for the last hour. Or bake separately at 325F for 40 to 60 minutes. Baste with drippings each hour. Let rest 20 minutes before carving.

Serves: 10, makes 8 cups stuffing.