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2015年08月12日
Add sausage and pine nuts
Add a little kick to your favorite Thanksgiving dish!
Level: Easy
Yield: About 10 cups, enough for a 16- to 18-pound turkey
Ingredients

0.75 c. pine nuts
1 recipe Jalapeño Cornbread
1 lb. cured chorizo sausage
1 tbsp. olive oil
2 small onions
6 stalk celery
2 clove garlic
1 c. homemade chicken or turkey stock
4 tbsp. unsalted butter
1 bunch Cilantro leaves
Coarse salt and freshly ground pepper

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. , 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.

[ 投稿者:jhguomm at 18:21 | Pleasure | コメント(0) | トラックバック(0) ]

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