I love stuffing, and around these parts we like our turkeys sweet, stuffed with apples, raisins and dried plums (prunes, although the connotation may not be so wonderful). We don’t make traditional stuffing and…stuff in it in the turkey. I mean, that’s weird, right? Who wants to eat that? Stuffing should be made delicious and made on the side, away from the turkey’s innards, if you’re asking me. And since you’re reading this blog (Hi again, Mom!), you probably care just a tiny bit about my opinion.
So let’s be honest about today’s recipe. It’s 10:30 on a Sunday evening, and I’d forgotten to blog….but I’m doing so well, posting everyday and all, that I just Googled up some holiday recipes, and this gem stuffing recipes came up. It’s got two of my favorite words that start with ch – chorizo and cherries! I’d say lose the nuts, but hey, I’ve never made this.
This recipe comes from Zach & Clay of The Bitten Word, which I obviously just stumbled upon, but they’re making recipes out of their food magazines, and this year (like 2014), they’re baking every cookie in every December issue of their subscriptions. Wow – now these are the kinds of people I’m looking to make friends with.
Cornbread, Chorizo, Cherry, and Pecan Stuffing
- ¾ cup (1½ sticks) unsalted butter, cut into pieces, divided, plus more
- ¼ cup white wine vinegar
- ½ cup dried tart cherries
- 10 cups coarsely crumbled cornbread, preferably homemade, dried out overnight
- ⅓ cup coarsely chopped pecans
- ¼ cup olive oil
- 1 pound fresh chorizo, casings removed
- 2 medium onions, chopped
- 4 celery stalks, chopped
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, finely chopped
- 2 tablespoons finely chopped fresh sage
- 2 large eggs
- 3 cups chicken stock or low-sodium chicken broth, divided
- ¼ cup finely chopped fresh parsley
For the rest of the instructions, please head over to visit my (hopefully) new friends Zach & Clay at The Bitten Word. Enjoy!
Photo credits to The Bitten Word.