Cornbread and Chorizo Stuffing - Downtown Kitchen & Cocktails

Cornbread and Chorizo Stuffing - Downtown Kitchen & Cocktails

TUCSON, AZ (Tucson News Now) - An exciting twist on a classic recipe!

Chef Devon from Downtown Kitchen & Cocktails stopped by KOLD News 13 Monday to make cornbread and chorizo stuffing. Yum!

Here's a whole list of recipes to try this week...
Corn Bread and Chorizo Stuffing - Yields 3 Quarts

  • 6 cups cornbread cut into 1" cubes and fried
  • 1 cup diced smoked poblano chiles
  • 2 cups medium diced celery
  • 2 cups medium diced onions
  • 2 cups medium diced portobello mushrooms
  • 2 tbsp freshly chopped garlic
  • 1 tbsp olive oil to saute with
  • Rubbed sage
  • Salt and pepper
  • 4 cups Mexican Chorizo
  • 3 cups hot chicken stock

1. Saute the chiles, celery, onions, mushrooms and garlic in the olive oil until cooked through seasoning with salt and pepper and mix in the sage at the end. Let Cool.

2. Lightly toss with the corn bread and chorizo moistening with the chicken stock. Use more chicken stock as needed to moisten the stuffing without letting it get soggy.
Adobado Marinade - Yields  1 Cup

  • 3/4 cup pure chili powder (I recommend Santa Cruz Chile Powder)
  • 2 tbsp crushed garlic
  • 3 oz fresh lime juice
  • 6 tbsp pure maple syrup
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil

1. Combine all ingredients to form a paste.
To Roast the Turkey:

  • Pre-heat oven to 335 degrees
  • Rinse the bird thoroughly and pat it dry. Reserve the neck bones and innards. Carefully, using your fingers, separate the skin from the breasts and from around the thighs. Liberally rub the adobado marinade into the meat, being careful not to tear the skin. Pack the turkey cavities 2/3's full with stuffing and seal or truss them. Place the turkey on a rack in a large roasting pan sprayed with vegetable spray. Rub the Turkey breasts and thighs with some bacon fat, shortening, butter or oil and place a piece of foil over the breasts and thighs so they keep from browning too quickly. Allow 20 minutes cooking time per pound for a stuffed turkey.
  • After about 2 hours the turkey will have generated enough liquid to baste the bird. With a basting ball, baste the entire turkey every 15 minutes, placing the foil back on the bird each time until only 1 hour of cooking time remains then remove the foil and discard. The turkey will yield sufficient liquid to baste the stuffing and to make the roux leaving enough to continue basting the bird.
  • When the turkey is cooked the legs will be loose and the liquid will run clear from the thighs when pierced with a fork.
  • Remove the turkey from the oven and let is rest for a half hour before carving.
  • In the meantime, remove the stuffing from the bird and combine it with the excess stuffing and heat in oven for dinner service
  • To carve the turkey, first remove the wings, legs and thighs removing some meat from each bone but leaving some on the bones for knoshing. Next, remove the breast meat from the carcass. This is easily accomplished with a sharp knife. You will now have two large boneless turkey breasts which can be thinly sliced against the grain. This technique yields much more meat and is much easier than carving the breast while it is on the turkey.

Chipotle Molasses Sweet Potatoes - Yields 5

  • 4  sweet potatoes
  • 1  unsalted butter
  • 2  chipotles, finely chopped
  • 1 cup molasses
  • Salt and pepper to taste

1. Peel and boil the sweet potatoes until they are thoroughly cooked.
2. Melt the butter.
3. Run the sweet potatoes through a food mill or the whip the paddle of a mixer and whisk in butter, chipotles, molasses and season with salt and pepper.
Gingered Jalapeno Orange Cranberry Relish - Yields 1 Quart

  • 1 bag fresh cranberries
  • 1 membraneless sections from two oranges
  • 1 ea jalapenos, seeds removed and finely diced
  • 1 tbsp fresh peeled and finely diced ginger
  • 1 cup sugar
  • 1 cup water

1. Combine the sugar and water and bring to a boil
2. Add half the ginger and all the cranberries to the boiling water and simmer for 10 minutes.
3. Remove from heat. Add the juice from the oranges, the jalapenos and the remaining ginger and refrigerate.
4. When the cranberries have cooled, gently fold in the orange sections taking care to keep them intact.

Maple Syrup Gravy - Yields 2 Quarts 

  • 10 tbsp grease rendered from the turkey
  • 6 tbsp All Purpose Flour
  • 8 tbsp maple syrup
  • 2 quarts chicken stock which has simmered with the turkey neck and innards.

*When making the roux the chicken stock should be at room temperature. Add salt and pepper to taste.

1. Place the grease in a heavy skillet over medium high heat. It will sizzle and spatter as the water cooks off leaving only the grease, this will take about 3-4 minutes. (The 10 TBSP measurement refers to all the liquid taken from the roasting pan, this should yield about 6 tbsp grease after all the water has cooked out.)

2. Stirring constantly, add the flour to the hot grease to form a roux. Cook the roux over the the heat about 5-7 minutes stirring constantly being careful not to burn the flour.

3. Slowly stir in the maple syrup and then the chicken stock stirring constantly, being certain not to add any more chicken stock until the previous addition of stock is fully incorporated. At the beginning the gravy will be very thick and pasty, but as all the chicken stock is added the consistency will become smooth and slightly thickened.

4. Simmer over low heat for about five minutes after all the chicken stock has been added.

5. Correct seasoning with salt and pepper.

Happy Thanksgiving!