Name: Blue Cornmeal Chorizo Stuffing
Total time: 25 min
Ingredients: 1 pound bulk chorizo sausage or bulk Italian sausage; 1 cup chopped celery; 1 medium onion, chopped (1/2 cup); ½ cup chopped carrot; 4 fresh serrano or jalapeno peppers, seeded and finely chopped*; 4 cloves garlic, minced; ½ teaspoon dried thyme, crushed; ½ teaspoon dried sage, crushed; 6 cups coarsely crumbled Blue Corn Bread (see recipe, below); ½ cup chicken broth

*

Because chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, wear plastic or rubber gloves. If your bare hands do touch the chili peppers, wash your hands well with soap and water.

Tips

Store cooled cornbread overnight in airtight container before using for stuffing.

Tips

The internal temperature of the stuffing inside of the turkey should reach 165 degrees F.

Blue Cornmeal Chorizo Stuffing

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Blue Cornmeal Chorizo Stuffing

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Blue Cornmeal Chorizo Stuffing

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