Prep 20 mins
Cook 40 mins
I am a traditionalist at heart, and have been making the same stuffing for 20 years or more. However, if I ever did decide to mix things up a bit, this is what I would be tempted to try. From Good Food Magazine November 1988.
- 340.19 g chorizo sausages (4)
- 473.18 ml yellow cornmeal
- 9.85 ml salt
- 9.85 ml baking powder
- 4.92 ml baking soda
- 473.18 ml buttermilk
- 4 large eggs, lightly beaten
- 118.29 ml unsalted butter, melted
- 473.18 ml canned cream-style corn
- 473.18 ml grated monterey jack cheese
- 2 (226.79 g) canpeeled green chilies, diced
- 2 small onions, grated
- 118.29 ml minced fresh cilantro
- Heat oven to 350 degrees.
- Cook chorizos in small heavy skillet until browned on all sides. Cut into 1/4-inch slices.
- Mix cornmeal, salt, baking powder, and baking soda in medium bowl.
- Stir chorizos and remaining ingredients together in large mixing bowl until thoroughly blended. Add cornmeal mixture and m ix well. Divide batter between 2 well-seasoned 10-inch cast-iron skillets (or bake in 2 batches).
- Bake cornbread until top is browned and wooden pick inserted in center comes out clean, about 40 minutes. Let cool completely on wire rack, then crumble coarsely for stuffing. (This can be stuffed into turkey. If not all the stuffing fits in the bird or you simply prefer to roast your bird unstuffed, bake the stuffing in a covered casserole at 325-375 degrees for 45-60 minutes, moistend with chicken or turkey broth and/or pan drippings from the turkey.).