Spicy Cornbread Stuffing
- 3/4 cup pine nuts
- 1 recipe Jalapeno Cornbread, day old (recipe follows)
- 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
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.
Yield: Makes about 10 cups, enough for a 16- to 18-pound turkey
Heat oven to 425 degrees. Lightly butter an 8-inch square pan. Set aside.
In a medium bowl, combine flour, cornmeal, baking powder, salt, and pepper.
In another bowl, whisk together buttermilk, jalapenos, egg, sugar, and 2 tablespoons melted butter. Add to dry ingredients, and stir until just combined.
Pour batter into prepared pan, and bake until golden brown, about 20 minutes. Remove from oven, and cool for 10 minutes. Invert onto a wire rack to cool completely.
Yield: Makes 1 eight-inch square