Recipe of the Month
I adore stuffing packed with the savory flavors of the season. I have always been a fan of bread stuffing with very traditional ingredients. Last year, I thought I would try a cornbread stuffing that incorporated chorizo sausage for a spicier kick and for something different than the typical fair. I did take a risk at disappointing family members who also look forward to the flavors we grew up with. To my surprise the stuffing was a hit and I am now being asked for the recipe. Well here it is.
Enjoy and Happy Thanksgiving!
Missy Smock, Wellness Director

Bobby Flay's Cornbread Stuffing
4 tablespoons unsalted butter
_ pound chorizo sausage, diced
2 large Spanish onions, diced
2 stalks celery, diced
2 carrots, diced
Salt and freshly ground black pepper
1 large loaf staled cornbread, cubed (about 6 cups)
2-4 cups homemade turkey or chicken stock or low sodium canned chicken broth
3 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme

1. Melt the butter in a medium saucepan over medium-high heat. Add the chorizo and cook until golden brown, remove the chorizo to a plate lined with paper towels.
2. Add the onions, celery and carrot to the pan with the fat. Season with salt and pepper and cook until soft then stir in the chorizo.
3. Place the cornbread in a large bowl. Add the onion mixture and two cups of the stock. The mixture should be quite wet; if it appears too dry, begin adding the remaining stock, a half cup at a time. Stir in the sage and thyme and season with salt and pepper to taste.
4. Stuff the cavity of the turkey with the mixture, or scrape it into a buttered 10-inch baking dish and bake in a 375 degree Fahrenheit oven until set and golden brown on top, about 30-40 minutes.