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Spicy Chorizo Cornbread Stuffing With Homemade Turkey Stock - Recipe Below
Turkey Stock Ingredients
One of the best ways to ensure your recipes are their very best is, to begin with, simple homemade turkey stock. It's inexpensive (less than $1 a quart) and freezes well, so it's ready to use in various recipes. My favorite turkey stock includes onions, garlic, celery, carrots, turkey wings or legs, and a little sea salt. I add it to stuffing, gravy, soup, and turkey mole.
And it makes my new favorite stuffing, Spicy Chorizo Cornbread With Fire Roasted Poblano Peppers, outrageously delicious. Trust me; if you're a chorizo fan, this is the stuffing for you!
My Portuguese grandma's recipe with linguica, bacon, nuts, sweet peppers, onions, garlic, and an abundance of butter was the reigning star and best recipe at our entertaining table for decades until last year.
Spicy Chorizo Cornbread Stuffing Ingredients
After interviewing the sensational Queen of the Grill for my podcast and learning about her smoked chorizo cornbread stuffing recipe, I was captivated and decided to add it to our entertaining menu. Well, to be clear, I rarely make any recipe without tweaking it. I love chorizo with poblano peppers, and I love cornbread with corn; and I created a fire-roasted version, and it was a hit and the new reigning dressing recipe. I never imagined anything would ever replace my grandma's recipe, and I felt somewhat guilty about introducing a new recipe that made hers obsolete..I've made the chorizo stuffing several times in the last year, and it's so good that you might be cooking this regularly if you're a chorizo fan. I make it using Marie Callender's cornbread, follow the recipe on the box, and bake it the day before I make the dressing to help it dry out.
Please reach out with any questions.
Be well, be safe, and may your entertaining be filled with blessings,
Happy Cooking!
Molé Mama
Homemade Turkey Stock Recipe
Homemade Turkey Stock
Tools
Ingredients
Turkey Stock Recipe
4 - 6 quarts of water (depending on how much you need)
2 - 3 raw turkey wings or legs (can substitute chicken wings or cooked chicken carcass)
1 stalk of celery (all the ribs)
4 - 6 carrots (cut each carrot into 3 pieces)
1 head of crushed fresh garlic
1 large yellow or white onion
1 teaspoon salt
Directions
Fill the pot with water
Add washed turkey
Peel and cut the onion into 4 large pieces and add to the pot
Peel carrots and cut each one into 3 pieces and add to the pot
Wash celery, cut the top and bottom of each rib, and discard. Cut the remaining ribs in half and add to the pot.
Peel and crush garlic with molcajete or garlic crusher and add to the pot
Place pot on the stove on medium-high heat
Bring stock to boil and lower heat to medium, low boil for 2 - 4 hrs.
Cool for about 30 minutes before removing all veggies and turkey from the stock. Best if you use a strainer.
Can remove skin, fat, etc., from cooked turkey and add to soups, gravy, etc.
Stores in the refrigerator for up to 5 days or freeze for up to 2 months.
Chorizo Cornbread Stuffing
Tools
Spicy Chorizo Cornbread Stuffing
Ingredients
1 lb fresh pork chorizo, casings removed. Best from Mexican or Latin markets.
2 medium yellow onions, finely chopped
2 fire-roasted poblano peppers (peeled, seeded, and diced) or 4 oz can of diced Ortega chilies
1 cup fire-roasted corn - can use frozen or canned. If using canned drain water.
4 ribs celery, finely chopped
6 cloves garlic, finely chopped
6 cups coarsely crumbled cornbread (store-bought or homemade) Marie calendars, substitute oil for butter. Best if made the day before.
1/2 cup chopped fresh cilantro, plus more for garnish (optional)
1 cup low-sodium chicken stock or homemade chicken or turkey stock
4 tbsp. unsalted butter
2 tablespoons diced cilantro (optional)
Directions
Prepare fire-roasted poblano peppers and corn.
Roast the poblano peppers on grill or stove. Remove from heat and place in a bowl, cover with paper towels, and sweat peppers for approximately 20 minutes. This will loosen the skin and make it easier to peel off the skin.
Peel poblano peppers, remove seeds, and dice
Place corn in a small skillet on high heat and fire roast until approximately 70% of the corn is browned. Remove from heat.
Preheat oven to 375 F
Cook chorizo and prepare stuffing
In a large skillet, cook chorizo on med-high heat, stirring often and breaking up into small pieces for 15 - 20 minutes.
Add butter, onions, celery, and garlic for about 5 minutes
Add cornbread, corn, and poblano peppers, and gradually add the stock.
Simmer for 10 minutes at low heat, mixing often
Spoon stuffing into a casserole dish and bake for 45 minutes, until golden brown
Optional garnish with diced cilantro and serve
Refrigerates well for about 5 days and freezes well for about 1 month.