Most supermarkets have at least one type of spiced sausage. If you don't have the time to make cornbread, it usually is sold at BBQ restaurants and diners.
This recipe is an accompaniment for Maple Ginger Roasted Turkey.
Cook the stuffing in the turkey cavity and neck. Any extra can be cooked in a loosely covered, ovenproof dish at 350°F for 20 to 25 minutes.
Recipe information
Yield
Makes 16 cups of stuffing, enough for a 20- to 24-pound turkey
Ingredients
Preparation
Step 1
1.Preheat the oven to 350°F.
Step 2
2.Cut the cornbread into 1-inch cubes. (You should have about 12 cups.) Place the cubes in a large bowl and toss with 2 tablespoons olive oil and the thyme. Season with salt and pepper. Spread the cubes in 1 layer on 2 baking sheets; bake for 15 to 20 minutes or until lightly toasted, shaking the pans occasionally. Cool and return to the bowl.
Step 3
3.Meanwhile, cook the chorizo in 2 batches in a nonstick skillet over medium-high heat until browned. Using a slotted spoon, remove the chorizo and add to the bowl of cornbread, discarding any fat.
Step 4
4.Place remaining olive oil and butter in a heavy saucepan. Wilt the onions and celery over medium-low heat for 15 to 20 minutes, stirring occasionally. Then stir in the apricots and cherries; cook for 5 to 10 minutes longer. Carefully fold into the cornbread along with the pecans, using a rubber spatula.
Step 5
5.Slowly drizzle in the broth until the stuffing is moist to your liking. Season with salt and pepper. Cool to room temperature before stuffing the turkey.
