Рецепт Cornbread Chorizo Stuffing
by Global Cookbook

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Ингредиенты

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

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.