Blog

Ingredients

• 1 recipe of your favorite cornbread (see ours here) Can be prepared up to 2 days in advance if desired.
• 12 oz chorizo sausage
• 1/2 cup butter
• 1 cup chopped celery
• 1 cup diced shallots
• 1/2 cup diced wild mushrooms(oyster mushrooms are some of our favorite)
• 1/2 cup sliced leeks
• 1 tsp dried thyme
• 2 tsp fresh sage; chiffonade cut
• 1 cup chopped parsley
• 1 cup turkey or chicken stock (The giblets from your turkey boiled down make superb turkey stock!)
• salt and pepper to taste

Directions:

1. Cut cornbread into 1" chunks and spread on greased sheet pan. Place in oven at 350° until toasted (about 30 minutes) stirring every 10 minutes. Remove from oven and cool.
2. In a large skillet over high heat, cook chorizo until brown and cooked through. Using a slotted spoon, move chorizo to bowl and drain drippings.
3. In the same skillet melt butter and sauté celery, shallot, and leeks until soft. Stir in mushrooms, thyme, sage, and parsley. Turn off heat.
4. Stir in chorizo and toasted cornbread to celery mixture.
5. Add stock and gently mix until combined. Add salt and pepper to taste.
6. Preheat oven to 500 degrees. Evenly coat a 12" cast iron pan in butter and place it into the oven for 5 minutes. *
7. Remove from oven and quickly pour stuffing into pan
8. Reduce oven heat to 350° and bake for 45 minutes.