Liz Pirnat's Cornbread Stuffing
Nutrition
- Makes 16c (Enough for 20-24lb turkey)
- Calories: 504
- Carbohydrates: 56g
- Protein: 11g
- Fat: 27g
- Cholesterol: 82mg
Ingredients
- 2 loaves cornbread
- 4T olive oil
- 1t dried thyme
- Salt and pepper
- 1.5lbs chorizo or andouille sausage cut lengthwise and into 1/2" pieces
- 2T unsalted butter
- 3c chopped onion
- 6 ribs celery, chopped
- 1c dried apricots, halved
- 1c dried cherries
- 1c coarsely chopped pecans
- 1/2c chicken broth
Instructions
- Preheat oven to 350
- Cut cornbread into 1" cubes (should yield about 12c) Place cubes in large bowl and toss with 2T olive oil and thyme. Season with salt and pepper. Spread cubes in one layer on two baking sheets; bake for 15-20 minutes or until lightly toasted shaking pans occasionally. Cool and return to bowl.
- Meanwhile, cook the chorizo over medium-high heat until browned. Remove chorizo and add to bowl with cornbread, discarding any fat.
- Place remaining olive oil and butter in saucepan. Wilt the onions and celery over medium-low heat for 15-20 minutes stirring occasionally. Then stir in apricots and cherries; cook for 5-10 minutes longer. Carefully fold into the cornbread along with pecans.
- Slowly drizzle in the broth until the stuffing is moist. Season with salt and pepper. Cook to room temperature before stuffing the turkey.
Note: Cook the stuffing in the turkey cavity and neck. Any extra can be cooked at 350 for 20-25 minutes.