Happy Thanksgiving! This year I’m celebrating Thanksgiving day without a turkey. That might sound crazy, but be assured I will have plenty of turkey this week. This past weekend I had two complete turkey dinners, and this coming Saturday I’ll be celebrating with yet another turkey dinner with my extended family in Port Washington. This past Saturday I made this spicy cornbread stuffing to accompany an adobo turkey. Unfortunately I forgot to snap a shot of the cornbread before I made it into stuffing. The spicy cornbread reminded me of Kettle Jalapeño Potato Chips, and it’s a recipe that I can see myself making again.
I’ve used a lot of Martha Stewart recipes lately, and I sort of have an explanation. I haven’t spent as much time in the kitchen as I would like recently, so I haven’t been as inspired to come up with my own recipes. Also, since my sister-in-law and I sat front row in a Martha Stewart Show taping last month, I’ve been reading a lot of her recipes so it’s natural it’s her recipes I want to make.
It’s about time to go start our Thanksgiving hot pot, so I hope everyone has a wonderful holiday and whatever you may be feasting on!
Spicy Cornbread Stuffing
Makes about 10 cups, enough for a 16- to 18-pound turkey
3/4 cup pine nuts
1 Jalapeño Cornbread (recipe below), day old
1 pound cured chorizo sausage, cut into 1-inch pieces
1 tablespoon olive oil
2 small onions, coarsely chopped
6 ribs celery, coarsely chopped
2 cloves garlic, minced
1 cup homemade chicken or turkey stock, or low sodium canned chicken or turkey stock
4 tablespoons unsalted butter, melted
1 bunch cilantro leaves, washed well, dried, and roughly chopped
Coarse salt and freshly ground pepper
1. Heat oven to 350 degrees F. Spread pine nuts in one layer on a baking sheet. Bake until golden brown and fragrant, 2 to 4 minutes. Transfer to a shallow bowl, and set aside. Cut cornbread into 3/4-inch cubes, and spread evenly on a baking sheet. Bake, shaking pan periodically, until golden brown on edges, about 20 minutes. Transfer to a large bowl, and set aside.
2. In a food processor, pulse sausage until coarsely chopped; do not overprocess. Set aside.
3. Heat oil in a large skillet over medium-high heat. Add onions, and cook until translucent, about 4 minutes. Add celery and garlic, and cook until celery is soft, about 5 minutes more. Add sausage and pine nuts, and cook for 1 minute more. Add stock, and cook until absorbed, about 2 minutes.
4. Pour sausage mixture over cornbread, and mix well. Add butter and cilantro, and mix to combine. Let cool completely before stuffing turkey.
2 tablespoons unsalted butter, melted, plus more for pan
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 cup buttermilk
2 medium jalapeños, diced, with seeds
1 large egg, lightly beaten
1/3 cup sugar
1. Heat oven to 425 degrees F. Lightly butter an 8-inch square pan. Set aside.
2. In a medium bowl, combine flour, cornmeal, baking powder, salt, and pepper.
3. In another bowl, whisk together buttermilk, jalapenos, egg, sugar, and 2 tablespoons melted butter. Add to dry ingredients, and stir until just combined.
4. Pour batter into prepared pan, and bake until golden brown, about 20 minutes. Remove from oven, and cool for 10 minutes. Invert onto a wire rack to cool completely.