This gluten free Cornbread Chorizo Stuffing may just be the highlight of my Southwestern inspired turkey dinner. But the Ancho Chile Gravy is pretty amazing too!
12cupscubed cornbread(I double my cornbread recipe, link in notes)
1lbchorizo sausage, casing removed
2large onion, chopped
2red peppers, chopped
1fresh Anaheim chile, chopped
¼cupchopped cilantro
1½teaspoondried oregano
⅔cupgluten free chicken stock
Instructions
Preheat oven to 375°F.
Cut cooked cornbread into ½ inch cubes and spread in a single layer on 2 baking sheets. Bake in preheated oven for 15 minutes. Cool. Put into a very large bowl.
Cook the chorizo in a large skillet over medium-high heat until brown, breaking the sausage meat into pieces while stirring, about 10 minutes. Remove from the pan. Cut with a knife if you prefer smaller pieces. Add to cornbread.
Put onion, red pepper and Anaheim chile in the same pan and sauté until tender, about 15 minutes. Add to cornbread along with the cilantro and oregano.
Pour chicken stock on cornbread mixture and stir until evenly combined. Reserve some to stuff the bird and put remaining into a greased casserole dish. Stuffing can be prepared to this point one day in advance and refrigerated.
Stuff the turkey, including the neck cavity, then cook according to directions for the turkey, in a preheated 325°F oven.
Spoon stuffing out of the turkey and into a serving dish. Cover with foil until ready to serve.
Cook stuffing casserole in the oven for 1 hour. This can be during the last 30 minutes of the turkey cooking time and the 30 minutes while the turkey is resting. Serve hot with Ancho Chile Gravy.
Notes
Click here for my basic cornbread recipe. I make two recipes of my cornbread and use 1½ of them to measure the 12 cups needed for the stuffing. If I time it right I get to have a piece of warm cornbread for breakfast.