Chorizo cornbread stuffing
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | Clove garlic; minced | |
| ½ | cup | Butternut squash; diced |
| ¼ | cup | Carrots; diced |
| ¼ | cup | Sundried tomatoes; diced |
| ¼ | cup | Chorizo sausage; cooked, drained, and crumbled |
| 2 | teaspoons | Ground cumin |
| 2 | tablespoons | White bread crumbs |
| ½ | cup | Stale cornbread; crumbled |
| 1 | Egg; beaten | |
| 1 | ounce | Turkey or chicken stock; (up to 2) |
| Salt and pepper to taste | ||
Directions
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. Hi everyone I was playing on the computer instead of wrapping presents and stumbled on to the white house web site ( I'm a freak but it's kinda cool ). I saw on there a couple of recipes for the holidays and thought I would share. I have just cut and pasted from the site so I hope all is right.
Posted to recipelu-digest Volume 01 Number 397 by KAY71393<KAY71393@...> on Dec 23, 1997