Name: Cornbread Chorizo Stuffing
Yield: Makes 16 cups of stuffing, enough for a 20- to 24-pound turkey
Ingredients: 2 loaves cornbread, homemade or store-bought; 4 tablespoons olive oil; 1 tablespoon dried thyme; Salt and freshly ground black pepper, to taste; 1 1/2 pounds chorizo or andouille sausage sausages, halved lengthwise and cut into 1/2-inch pieces; 2 tablespoons unsalted butter; 3 cups chopped red or yellow onions; 6 ribs celery, chopped; 1 cup dried apricots, halved; 1 cup dried cherries; 1 cup coarsely chopped pecan halves; 1/2 cup defatted chicken broth

Most supermarkets have at least one type of spiced sausage. If you don't have the time to make cornbread, it usually is sold at BBQ restaurants and diners.

This recipe is an accompaniment for Maple Ginger Roasted Turkey.

NOTE:

Cook the stuffing in the turkey cavity and neck. Any extra can be cooked in a loosely covered, ovenproof dish at 350°F for 20 to 25 minutes.

Recipe notes

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