1. Reduce chicken stock in a saucepan over med-high heat to 1 cup. 2. Heat olive oil in a heavy-bottom sauté pan or skillet & add the onion, garlic, celery, carrot, bell pepper, corn & chorizo. Sauté for 10 min, stirring occ, till the celery & onion are soft. 3. Stir in crumbled cornbread & reduced chicken stock till thoroughly mixed together. Season w/salt & pepper to taste & stir in the scallions & thyme. 4. Remove the pan form the heat & set aside to cool completely, till you are ready to stuff your turkey. If you choose not to stuff the bird, bake in a casserole dish at 350F for 1 hr, covered. 5. NOTE: Yield = 10-12 servings . *or* . enough to stuff a 20-25 lb turkey. ---------------------------------------------------------------------------
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Ingredients
