Hello There Friends, I have a Spicy Upgrade from last years Stuffing Recipe here for you. Not to get confused with Stuffing that you actually put inside the Turkey, stay tuned and I will show you what I put into my Turkey! This Stuffing is absolutely amazing to serve on the side at your Thanksgiving Feast!
1 ½poundsChorizo Sausageor your favorite sausage casings removed
2cupsYellow Onionsdiced small
1 ½cupCelery Heartsdiced small
1 ½cupCarrotsdiced small
1 ½tablespoonsFresh Sagechopped
1 ½tablespoonsFresh Rosemarychopped
1 ½tablespoonsFresh Thymechopped
2tablespoonsGarlicchopped
6ouncesSpinach Leavesroughly cut into ¼ inch strips
4 to 5cupsCorn Breadcrumbled
2cupsGranny Smith Applesskinned and diced small
¼cupFresh Parsleychopped, plus 2 tablespoons for garnish at the end
1cupRoasted Chestnutscrumbled
½poundHamdiced small
Salt and Pepper to taste
1cupMilk or Buttermilk
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Recipe Instructions
Makes 10 to 12 Servings
Preheat Oven to 375°
Soak the raisins at room temperature in your favorite liquor for at least 6 hours, preferably overnight.
In a large sauté pan over high heat, sauté the sausage and cook until golden brown. This could take 10/15 minutes. Add the spinach and cook for a couple minutes. When the sausage is nice and golden brown remove them from the pan and reserve.
In the same pan add the onions and cook until light golden brown. Add the carrot and celery and cook for 5 minutes. Add the fresh herbs, spinach and cook for an additional 3 to 4 minutes. Add a cover it will cook faster. Just before you finish the cooking add the garlic and cook for a minutes or until fragrant.
In a large bowl with the corn bread, add raisins, apples, parsley, chestnuts, ham and raisins mix well. Add the buttermilk and mix carefully and adjust the seasoning with salt and pepper.
Butter generously a baking pan or dish (approx. 15"x10"x2") Place the stuffing in the baking pan, sprinkle with chopped parsley and bake until the top is golden brown.