Corn Bread Chorizo Stuffing

By Susan Guerrero

Published November 25, 2003

Total Time
45 minutes
Rating
4(58)
Comments
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Ingredients

Yield:12 cups

  • 1 tablespoon oil

  • 1 pound chorizo

  • ½ cup butter

  • 1 cup chopped onions

  • 1 cup diced celery

  • ½ cup diced carrots

  • 4 to 6 serrano chilies, deribbed, seeded and minced

  • 1 sweet red pepper, chopped

  • 1 cup chopped chayote, optional

  • 6 cloves garlic, minced

  • ¼ cup bourbon

  • 8 cups coarsely crumbled corn bread (this is the yield of an 8-by-8 pan)

  • 3 teaspoons fresh thyme leaves

  • 3 teaspoons minced fresh sage

  • 3 tablespoons chopped cilantro

  • ½ cup chicken or turkey stock, or more

  • 1 teaspoon salt, or to taste

  • Freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving

35 grams carbs; 55 milligrams cholesterol; 327 calories; 6 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 16 grams fat; 1 gram fiber; 669 milligrams sodium; 9 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees.

  2. Step 2

    Heat oil in a medium pan over medium heat. Crumble in chorizo and brown. Drain, set aside.

  3. Step 3

    In a large frying pan, melt butter over medium-high heat. Add onion, celery, carrots, chilies, sweet pepper and chayote, turn heat to high and sauté for 8 to 10 minutes. Make a well in center with spoon and add garlic, stir until fragrant, but not browned. Deglaze with bourbon for one minute or until liquid evaporates. Put vegetables in a bowl, add corn bread, sausage and herbs. Moisten with stock, season with salt and pepper, stir to combine.

  4. Step 4

    Stuff a 10- to 12-pound turkey. Or put in a large casserole and moisten with another ½ cup stock, or more, to your liking. Cover, bake 25 minutes.

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Ratings

4 out of 5
58 user ratings
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Comments

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Catherine

This is a good base recipe. I’ve made it as written, and also changed up the Serrano for canned green chile, and left out the chayote. The chorizo is essential, but the quantity can be reduced to 12 ounces or so. The fresh cornbread is important and it’s nice the recipe says an 8x8 pan as well as the volume in cups. A Thanksgiving star, year after year.

Whelksclub

I have been making this for over 20 years! I found the original recipe and made it when it came out in the print newspaper…I don’t always have the chayote, and have used various other vegetables in its place. I use the southern cornbread recipe from Cooks Illustrated for the base.

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