Here is the other adapted stuffing recipe from the catalog project. I had prepared, and stored in the freezer. It smelled amazing when I pulled it out of the oven.
You know I had to pick on it before it cooled. So … it has a mildly spicy, and smoky flavor, that tastes so yummy with sweetness of the cornbread. OMG. And add pepitas to the mix for a twist on the traditional. Yeah, Williams Sonoma knows flavor combinations. If you don’t like seeds in your stuffing I recommend chestnuts, or dried tart cherries. The pepitas do give it a nice flavor and are not overpowered by the chorizo at all. I strongly recommend you try this.
I had to nibble on some for quality control purposes, right?? Hehe.
Pepitas are so healthy for you, but that doesn’t matter when it comes to Thanksgiving. What was I thinking. Forget I said that. Health is kind of on the back burner on Thanksgiving. This is simply a delicious stuffing full of flavor. Period.
In case you missed it, the other stuffing recipe I made is Focaccia Stuffing with Leeks and Wild Mushrooms (see here for recipe), a vegetarian version made with eggs. I didn’t add too much jalepeno, add more if you like it more on the spicy side.
Here was my inspiration … page 20 in the Williams Sonoma Catalog …
Another stuffing option for Thanksgiving … enjoy!
Serves 10
Ingredients:
4 tablespoons olive oil
1 1/2 lbs fresh chorizo (see my note), casing removed
1 yellow onion, diced
3 celery stalks, diced
1/2 fresh jalapeño
1 teaspoon kosher salt, to taste
1 teaspoon crushed black pepper, to taste
1 package Bob’s Red Mill GF Cornbread Mix (prepare as directed on packaging), use half of the finished cornbread, cut into 1-inch cubes
2 cups chicken or vegetable stock (check labeling that it is GF/DF)
1/3 cup pepitas (raw pumpkin seeds)
Coconut oil or non-dairy, soy free butter spread for greasing (about a teaspoon)
Note: Chorizo could have gluten and/or dairy. Check ingredient labels. I buy from Whole Foods Market.
Note: Cornbread can be made up to 2 days ahead, then use in the recipe
Preparation:
Prepare the cornbread, as directed on the packaging. I used almond milk for mine. When completely cooled, then preheat oven if not making cornbread in advance.
Preheat an oven to 375°F Grease a 9-by-13-inch oven safe baking dish.
In a large nonstick pan over medium-high heat, add olive oil. When hot add the chorizo and cook, breaking it up into small pieces with a spatula, until browned, about 5-7 minutes. Do not discard oil and fat drippings. Transfer to a plate, and pat with a paper towel to remove excess oil. Set aside.
In the same pan, with the remaining oil, set over medium-high heat, add the onion, celery, jalapeño, salt and pepper and sauté until the vegetables are soft and translucent, about 5-7 minutes.
Transfer the onion mixture to a large bowl, add the cooked chorizo, mix well. Add the cubed cornbread, and stir gently until well combined.
Transfer to the greased baking dish. Add the stock, evenly throughout the dish, making sure to cover the cornbread cubes. Sprinkle evenly with the pepitas.
Bake for 30-40 minutes, until the cornbread has a light golden color, and the stuffing does not appear wet or mushy. Let it set for 5 minutes before serving.
Note: If freezing, completely cool (about an hour) before completely wrapping (3 times) in plastic wrap, not just the top of the dish. Then put it into a jumbo 2 gallon freezer bag. If you cannot find those, wrap another 2 layers of plastic wrap.
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