Recipe courtesy of Martha Stewart
Print

Ingredients

  • 3/4 cup pine nuts
  • 1 recipe Jalapeno Cornbread, day old (recipe follows)
  • 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
Jalapeno Cornbread:
  • 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 jalapenos, diced, with seeds
  • 1 large egg, lightly beaten
  • 1/3 cup sugar

Directions

Heat oven to 350 degrees. 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.

In a food processor, pulse sausage until coarsely chopped; do not overprocess. Set aside.

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.

Pour sausage mixture over cornbread, and mix well. Add butter and cilantro, and mix to combine. Let cool completely before stuffing turkey.

Yield: Makes about 10 cups, enough for a 16- to 18-pound turkey

Jalapeno Cornbread:

Heat oven to 425 degrees. Lightly butter an 8-inch square pan. Set aside.

In a medium bowl, combine flour, cornmeal, baking powder, salt, and pepper.

In another bowl, whisk together buttermilk, jalapenos, egg, sugar, and 2 tablespoons melted butter. Add to dry ingredients, and stir until just combined.

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.

Yield: Makes 1 eight-inch square

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Individual Thanksgiving Stuffing Muffins

Recipe courtesy of Justine Simmons

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Sweet Potato Cornbread

Recipe courtesy of Justine Simmons

Spicy Guacamole

Recipe courtesy of Bobby Flay

Spicy Hotpot

Recipe courtesy of Ching-He Huang

Spicy Margarita

Recipe courtesy of Cooking Channel

Sausage Stuffed Mushrooms

Recipe courtesy of Kelsey Nixon

Bobby's Stuffed Red Peppers

Recipe courtesy of Bobby Deen

Spicy Beef Pad Thai

Recipe courtesy of Jeffrey Saad

On TV

Everyday Italian

7:30am | 6:30c

Everyday Italian

8:30am | 7:30c

Brunch at Bobby's

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Late Nite Eats

6:30pm | 5:30c

Late Nite Eats

7:30pm | 6:30c
On Tonight
On Tonight

Food Paradise

8pm | 7c

Food Paradise

10pm | 9c

Food Paradise

11pm | 10c

Food Paradise

12am | 11c

Food Paradise

1am | 12c

Trending Videos

So Much Pretty Food Here