Chile Roasted Turkey with Chorizo Corn Bread Stuffing
Ingredients
- 4 ears of corn, husked
- 1/2 pound chorizo, peeled and thickly sliced
- 1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted
- 1 sweet onion, minced (2 cups)
- 3 celery ribs, finely diced (1 1/2 cups)
- 3 large garlic cloves, minced
- 2 large poblano chiles or 3 large jalapeños, seeded and finely diced
- 1 1/2 tablespoons chopped thyme
- Salt and freshly ground pepper
- Crispy Skillet Corn Bread, coarsely crumbled (13 cups)
- 2 cups Rich Turkey Stock or low-sodium chicken broth
Instructions
Chile-Roasted Turkey with Chorizo-Corn Bread Stuffing serves 12 original recipe by Food & Wine.
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