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Spicy Cornbread Stuffing
Recipe Summary
Yield: Makes about 10 cups, enough for a 16- to 18-pound turkey
Ingredients
Ingredient Checklist
3/4 cup pine nuts
1 recipe Jalapeno Cornbread, day old
1 pound cured chorizo sausage, cut into 1-inch pieces
1 tablespoon olive oil
2 small onions, coarsely chopped
6 ribs celery, coarsely chopped
2 cloves garlic, minced
1 cup homemade chicken or turkey stock, or low sodium canned chicken or turkey stock
4 tablespoons unsalted butter, melted
1 bunch cilantro leaves, washed well, dried, and roughly chopped
Coarse salt and freshly ground pepper
Gallery
Spicy Cornbread Stuffing
Recipe Summary
Yield: Makes about 10 cups, enough for a 16- to 18-pound turkey
Gallery
Spicy Cornbread Stuffing
Spicy Cornbread Stuffing
Spicy Cornbread Stuffing
Recipe Summary
Yield: Makes about 10 cups, enough for a 16- to 18-pound turkey
Recipe Summary
Yield: Makes about 10 cups, enough for a 16- to 18-pound turkey
Yield: Makes about 10 cups, enough for a 16- to 18-pound turkey
Makes about 10 cups, enough for a 16- to 18-pound turkey
Ingredients
Ingredients
- 3/4 cup pine nuts
- 1 recipe Jalapeno Cornbread, day old
- 1 pound cured chorizo sausage, cut into 1-inch pieces
- 1 tablespoon olive oil
- 2 small onions, coarsely chopped
- 6 ribs celery, coarsely chopped
- 2 cloves garlic, minced
- 1 cup homemade chicken or turkey stock, or low sodium canned chicken or turkey stock
- 4 tablespoons unsalted butter, melted
- 1 bunch cilantro leaves, washed well, dried, and roughly chopped
- Coarse salt and freshly ground pepper
Directions
Heat oven to 350 degrees. Spread pine nuts in one layer on a baking sheet. Bake until golden brown and fragrant, 2 to 4 minutes. Transfer to a shallow bowl, and set aside. Cut cornbread into 3/4-inch cubes, and spread evenly on a baking sheet. Bake, shaking pan periodically, until golden brown on edges, about 20 minutes. Transfer to a large bowl, and set aside.
In a food processor, pulse sausage until coarsely chopped; do not overprocess. Set aside.
Heat oil in a large skillet over medium-high heat. Add onions, and cook until translucent, about 4 minutes. Add celery and garlic, and cook until celery is soft, about 5 minutes more. Add sausage and pine nuts, and cook for 1 minute more. Add stock, and cook until absorbed, about 2 minutes.
Pour sausage mixture over cornbread, and mix well. Add butter and cilantro, and mix to combine. Let cool completely before stuffing turkey.
Reviews (4)
Add Rating & Review
30 Ratings
5 star values:
12
4 star values:
10
3 star values:
6
2 star values:
2
1 star values:
0
Reviews (4)
Add Rating & Review
30 Ratings
5 star values:
12
4 star values:
10
3 star values:
6
2 star values:
2
1 star values:
0
Add Rating & Review
30 Ratings
5 star values:
12
4 star values:
10
3 star values:
6
2 star values:
2
1 star values:
0
30 Ratings
5 star values:
12
4 star values:
10
3 star values:
6
2 star values:
2
1 star values:
0
30 Ratings
5 star values:
12
4 star values:
10
3 star values:
6
2 star values:
2
1 star values:
0
- 5 star values:
- 12
- 4 star values:
- 10
- 3 star values:
- 6
- 2 star values:
- 2
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
11/22/2012
It sounds wonderful. I'm trying something similar. I'm adding eggs to try to get it to hold together, though.
Martha Stewart Member
Rating: Unrated
12/05/2011
Have made this every year at Thanksgiving for 10 years. Always turns out delicious!
Martha Stewart Member
Rating: 5 stars
07/29/2011
the flavors in this recipe are fantastic but I'm still working on getting it to hold together since I'm not using it to stuff a bird.
Martha Stewart Member
Rating: Unrated
12/05/2008
Yummy. I used fresh chorizo that I browned instead of cured. I doubled the recipe and cooked it outside the turkey for 45 minutes to an hour. You might need to add some more stock.
Martha Stewart Member
Rating: Unrated
11/22/2012
It sounds wonderful. I'm trying something similar. I'm adding eggs to try to get it to hold together, though.
Rating: Unrated
Rating: Unrated
12/05/2011
Have made this every year at Thanksgiving for 10 years. Always turns out delicious!
Rating: 5 stars
07/29/2011
the flavors in this recipe are fantastic but I'm still working on getting it to hold together since I'm not using it to stuff a bird.
Rating: 5 stars
Rating: Unrated
12/05/2008
Yummy. I used fresh chorizo that I browned instead of cured. I doubled the recipe and cooked it outside the turkey for 45 minutes to an hour. You might need to add some more stock.
All Reviews for Spicy Cornbread Stuffing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Spicy Cornbread Stuffing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
