- 1 pound bulk chorizo sausage or bulk Italian sausage
- 1 cup chopped celery
- 1 medium onion, chopped (1/2 cup)
- 1/2 cup chopped carrot
- 4 to 6 fresh serrano or jalapeno peppers, seeded and finely chopped*
- 4 cloves garlic, minced
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon dried sage, crushed
- 6 cups coarsely crumbled Blue Corn Bread (see recipe, below)
- 1/2 cup chicken broth
Blue Corn BreadEdit
In a small skillet cook 1/4 cup margarine or butter and 2 cloves garlic, minced, until garlic is tender. In a medium mixing bowl stir together 1-1/2 cups blue or yellow cornmeal, 1/2 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. In another medium mixing bowl stir together 2 eggs, 1 cup milk, and margarine-garlic mixture. Add to cornmeal mixture. Stir just until batter is smooth. Pour into a greased 9x9x2-inch baking pan. Bake in a 425 degree F. oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Makes 8 or 9 servings when served as a bread.
1. In a large skillet cook sausage, celery, onion, carrot, peppers, and garlic over medium heat about 10 minutes or until sausage is brown and vegetables are tender. Drain off fat. Stir in thyme and sage.
2. In a large mixing bowl stir together crumbled corn bread and sausage mixture. Add broth, tossing to moisten. Use to stuff one 8- to 10-pound turkey. Spoon any stuffing that doesn't fit into the turkey into a casserole. Cover and chill. Bake, covered, during the last 30 minutes of roasting. Note: The internal temperature of the stuffing inside of the turkey should reach 165 degrees F. Makes 8 to 10 servings.