Cornbread Chorizo Stuffing

By á-3927

Ingredients

• 2 loaves cornbread
• 4 tablespoons olive oil
• 1 tablespoon dried thyme
• salt and pepper to taste
• 1-1/2 pounds sausage; cut into 1/2 inch pieces
• 2 tablespoons unsalted butter
• 3 cups chopped onions
• 6 ribs celery; chopped
• 1 cup dried apricots; halved
• 1 cup dried cherries
• 1/2 cup defatted chicken broth

Preparation

Step 1

Cut cornbread into 1-inch cubes (approx. 12 cups). Place the cubes in large bowl, toss with 2 tablespoons of olive oil & thyme, salt & pepper. Spread cubes in 1 layer on 2 baking sheets; bake for 15 to 20 minutes; until lightly toasted; shaking pans occasionally. Cool & return to bowl.

Meanwhile, cook the sausages in 2 batches over medium-high heat until brown. Using a slotted spoon add to cornbread.

Place remaining olive oil and butter in heavy saucepan. Wilt onion & celery 15 to 20 minutes (medium-low heat). Stir in cherries and apricots; cook 5 to 10 minutes longer. Carefully fold into cornbread using rubber spatula. Slowing drizzle in the broth until moist (to your liking) Season with salt & pepper. Cool to room temp before stuffing turkey.