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Recipe: Chorizo Cornbread Stuffing from Bridgetown Finer Meats
The pros at Bridgetown Finer Meats can’t dress their infamous holiday turducken (see page 130 of our November 2013 issue) with just any old stuffing. They bust out a version created with housemade chorizo sausage and cornbread. And since they don’t offer it for sale, you’ll just have to make your own. Try their recipe:
1 lb. Chorizo sausage (casings removed)
1 celery stalk finely chopped
1 medium carrot, finely chopped
1 medium onion, finely chopped
5 cloves garlic, finely chopped
3 cups crumbled corn bread
2 tbsp. fresh chopped thyme (or approx 2 tsp. dried)
2 tbsp. fresh chopped sage
1/2 cup chicken stock (or more, as needed)
Cook the chorizo over medium heat, breaking it up and stirring as it browns. Once browned, add the celery, carrots, onion, and garlic and stir until vegetables have browned, about 10 minutes. Remove from heat and add cornbread and herbs, stirring well. Add stock a little at a time until you reach proper consistency. It should be moist but not wet. This recipe should be enough to coat each layer between the turkey, duck, and chicken with some left over to bake on the side. If baking separately in the oven, butter a dish and bake until heated through and browned. Temperature of stuffing should be 150 degrees.
Courtesy Bridgetown Finer Meats