Quote:
Originally Posted by FIREWALL
(Post 1519354)
Living in So Ca. It's as common as salt+pepper for seasoning dishes.:up:
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Given that stuffing season is coming up, here's a stuffing recipe I've been making for years (from New Mexico Magazine) I have some of my notes in there since I hand-typed this from a photocopy:
Quote:
Corn bread, chorizo and toasted piñon nut stuffing (from New Mexico Magazine)
Ingredients:
1 T. oil
1lb [b]mexican chorizo (bulk works best) (the bright, unnatural red stuff—NOT spanish/portuguese)
4 T. butter (recipe doesn't say, but I use unsalted, and adjust salt myself)
1 onion, chopped fine
1/4 cup diced celery
4 serrano chiles, seeded, deribbed, and finely minced (adjust this down to control the heat, I use 2 usually, 4 is too much for some guests, IMO)
6 garlic cloves, peeled and minced
1 t. minced fresh thyme
1 t. minced fresh sage
1 T. chopped fresh cilantro
1 cup piñon nuts (our local pine nuts, any will do), toasted and coarsely chopped
8 cups coarsely crumbled corn bread (home made best, can use boxed mix, too. You can
also use blue cornmeal cornbread if you want it more "southwestern")
1 cup chicken or turkey stock (again, home made stock always trumps store bought, but
it's still good with the latter)
Directions:
Toast piñon nuts by spreading on a baking pan, and cooking them until they get golden
brown. Very roughly chop them to get lots of sizes.
In a sauté pan, heat the oil over medium heat and add the chorizo, breaking it up with a
wooden spoon as it browns for about 5 minutes. Remove the sausage with a slotted spoon
and set in a large mixing bowl. Set aside.
Remove all the greese from the sauté pan (dump it, no need to be too careful). Put the
butter in the pan, and once it is melted add the onions, celery, chiles, and garlic.. Sauté
over medium heat 4-5 minutes until veggies are translucent and soft.
Remove the pan from the heat and add the herbs (thyme, sage, and cilantro). Pour the
mixture into the bowl with the chorizo, add the cornbread chunks and piñon nuts. Moisten
with the chicken (or turkey) stock using a little stock at a time.
You can either stuff the bird with it (I never do), or put it in a greased casserole and bake
at 350 for ~45 minutes.
This stuffing is stunningly good. I usually tone the serranos way down since we have a wide
array of people over, and not all like it really hot, and 4 is pretty hot. For many people not
in the southwest, 1 serrano might be fine (I have to admit I don't deseed/derib them
terribly much though).
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