[CH] Chorizo Cornbread Stuffing

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Chorizo Cornbread Stuffing

 Makes 4 Servings

2 tsp. olive oil
1 clove garlic, minced
1/2 c. butternut squash, diced
1/4 c. carrots, diced
1/4 c. sun dried tomatoes, diced
1/4 c. Chorizo sausage, cooked, drained, and crumbled
2 tsp. ground cumin
2 Tbs. white bread crumbs
1/2 c. stale cornbread, crumbled
1 egg, beaten
1-2 oz. turkey or chicken stock
Salt and pepper to taste

Preheat oven to 350 degrees. Heat olive oil in pan. Saute garlic until soft.
Add squash and carrots, sauteing until tender. Add cumin, salt and pepper.
Add tomatoes and warm but do not overcook. Set aside to cool. Combine
cornbread, bread crumbs and Chorizo in a bowl. Add vegetable mixture and,
using two forks, toss together. Add egg. Toss to mix. Add small amounts of
stock, tossing mixture to achieve stuffing consistency. Bake in covered dish
in 350 degree oven for 30 minutes. Optional preparation: Spread stuffing
onto turkey scallopini and roll up, tucking edge under roll. Roast in 350
degree oven for 25 minutes. Slice and serve.


"If things are better with age, I'm approaching magnificent!"

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