Cost per recipe $16.57 view details
- 3/4 c. pine nuts
- 1 x day old Jalapeno Cornbread (see below)
- 1 lb cured chorizo sausage cut in 1" pcs
- 1 Tbsp. extra virgin olive oil
- 2 sm onions coarsely minced
- 6 x celery ribs coarsely minced
- 2 x garlic cloves chopped
- 1 c. homemade chicken or possibly turkey stock
- Â Â or possibly low sodium canned stock
- 4 Tbsp. unsalted butter melted
- 1 bn cilantro leaves roughly minced
- Â Â Coarse salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. melted unsalted butter plus more
- 1 c. all-purpose flour
- 3/4 c. yellow cornmeal
- 1 Tbsp. baking pwdr
- 1/2 tsp coarse salt
- 1/2 tsp freshly-grnd black pepper
- 1 c. buttermilk
- 2 med jalapenos diced, with seeds
- 1 lrg egg lightly beaten
- 1/3 c. sugar
- For the jalapeno cornbread: Heat oven to 425 degrees. Lightly butter an 8-inch square pan. Set aside. In a medium bowl, combine flour, cornmeal, baking pwdr, salt, and pepper. In another bowl, whisk together buttermilk, jalapenos, egg, sugar, and 2 Tbsp. melted butter. Add in to dry ingredients, and stir till just combined. Pour batter into prepared pan, and bake till golden, about 20 min. Remove from oven, and cold for 10 min. Invert onto a wire rack to cold completely. (Makes 1 eight-inch square)
- For the spicy cornbread stuffing: Heat oven to 350 degrees. Spread pine nuts in one layer on a baking sheet. Bake till golden and fragrant, 2 to 4 min. Transfer to a shallow bowl, and set aside.
- Cut cornbread into 3/4-inch cubes, and spread proportionately on a baking sheet. Bake, shaking pan periodically, till golden on edges, about 20 min. Transfer to a large bowl and set aside.
- In a food processor, pulse sausage till coarsely minced; don't over-process. Set aside.
- Heat oil in a large skillet over medium-high heat. Add in onions, and cook till translucent/soft, about 4 min. Add in celery and garlic, and cook till celery is soft, about 5 min more. Add in sausage and pine nuts, and cook for 1 minute more. Add in stock, and cook till absorbed, about 2 min.
- Pour sausage mix over cornbread, and mix well. Add in butter and cilantro, and mix to combine. Let cold completely before stuffing turkey.
- This recipe yields about 10 c., sufficient for 1 sixteen- to eighteen-lb. turkey.
- Yield: 10 c.
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|Amount Per Recipe||%DV|
|Recipe Size 1332g|
|Calories from Fat 1489||49%|
|Total Fat 171.24g||214%|
|Saturated Fat 59.84g||239%|
|Trans Fat 0.0g|
|Total Carbs 300.22g||80%|
|Dietary Fiber 17.5g||58%|