This Cornbread Chorizo Stuffing is made with chorizo sausage, peppers and cilantro. Add some chicken stock and cilantro and this delicious combination showcases the flavours of the American southwest. Add gravy and the magic happens.
The debate will never end but it is generally agreed that if you fill the cavity of your turkey with this mixture it is most often referred to as stuffing. Makes sense to me since it is stuffed into the bird. The additional casserole dish on the side is the dressing. However, geography seems to play an important part in the name as well. In the south people are more likely to call it dressing, as you go north more people refer to it as stuffing. In my extended family no one cares. As long as there is plenty to go around they eat it.
When you stuff a turkey it takes a bit longer to cook the bird but the finished stuffing is nice and moist. If you pack your mixture into a casserole dish and cook it in the oven it is not as moist. I do both, I eat both, and I like gravy and cranberry sauce with it.
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I prepare the entire stuffing recipe a day in advance. Making my basic cornbread recipe is the first step so I do that in the morning. I’ve made it many times so it’s easy and there is enough that we get to eat some for breakfast. Later in the day I plan time to make the sausage mixture and finish my stuffing all at once.
When the whole recipe is done I cover my big bowl of stuffing and put it in the fridge. I’m never sure how much will fit into the turkey so I don’t fill the casserole dish until I am stuffing the bird.
The morning I am cooking my big bird I fill it with as much stuffing as it will hold. Then I transfer the remainder into a casserole dish. For big meals it’s worth owning a few BIG dishes and you will find other uses for them. Here are three choices to use for the extra stuffing:
Speaking from experience it is disappointing to realize the extra casserole dish of stuffing is still in the fridge just as everyone is coming to load up their plates. To avoid this mistake I now write a note and put it in some obvious spot so I get it into the oven on time.
So whether you call it stuffing or dressing everyone seems to go mad over this essential side dish, me included. This is my menu for a Turkey Feast:
Cornbread Chorizo Stuffing
Let me know in the comments below if you found any of these tips helpful.
|double recipe of GF cornbread (12 cups cubed cornbread)|
|1 lb GF chorizo sausage, casing removed|
|2 large onion, chopped|
|2 red peppers, chopped|
|1 fresh Anaheim chili, chopped|
|¼ cup chopped cilantro|
|1½ tsp dried oregano|
|2/3 cup GF chicken stock|
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