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Ingredientes
- 2 x loaves cornbread, homemade or possibly store-bought
- 4 Tbsp. extra virgin olive oil
- 1 Tbsp. dry thyme Salt to taste Freshly-grnd black pepper to taste
- 1 1/2 lb chorizo or possibly andouille sausages halved lengthwise, and cut into 1/2" pcs
- 2 Tbsp. unsalted butter
- 3 c. minced red or possibly yellow onions
- 6 x celery ribs minced
- 1 c. dry apricots halved
- 1 c. dry cherries
- 1 c. coarsely-minced pecan halves
- 1/2 c. defatted chicken broth
Direcciones
- Preheat the oven to 350 degrees.
- Cut the cornbread into 1-inch cubes. (You should have about 12 c..) Place the cubes in a large bowl and toss with 2 Tbsp. extra virgin olive oil and the thyme. Season with salt and pepper. Spread the cubes in 1 layer on 2 baking sheets; bake for 15 to 20 min or possibly till lightly toasted, shaking the pans occasionally. Cold and return to the bowl.
- Meanwhile, cook the chorizo in 2 batches in a nonstick skillet over medium-high heat till browned. Using a slotted spoon, remove the chorizo and add in to the bowl of cornbread, discarding any fat.
- Place remaining extra virgin olive oil and butter in a heavy saucepan. Wilt the onions and celery over medium-low heat for 15 to 20 min, stirring occasionally. Then stir in the apricots and cherries; cook for 5 - 10 min longer. Carefully fold into the cornbread along with the pecans, using a rubber spatula.
- Slowly drizzle in the broth till the stuffing is moist to your liking. Season with salt and pepper. Cold to room temperature before stuffing the turkey.
- Cook the stuffing in the turkey cavity and neck. Any extra can be cooked in a loosely covered, ovenproof dish at 350 degrees for 20 to 25 min.
- This recipe yields 16 c. of stuffing, sufficient for a 20- to 24-lb. turkey.
- Comments: Most supermarkets have at least one type of spiced sausage. If you do not have the time to make cornbread, it usually is sold at BBQ restaurants and diners.
- 11-11-2001"
- Yield: 16 c.
