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Spice Up Your Thanksgiving Dinner - Page 4

© Judy Howle

There is a little bit of spice to the stuffing, but it is extremely flavorful. When it bakes it creates an incredible smell throughout the house. Use your favorite corn bread recipe or one of the ones that I have provided for the base. Chorizo is a spicy mexican sausage that is available at many grocery and specialty stores.

• 4 cups cubed corn bread
• 5 chorizo sausages
• 4 tablespoons butter
• 2 cups chopped onions
• 1 1/2 cup chopped bell peppers
• 5 large poblano chilies, stemmed, seeded, deveined, and chopped
• 1 1/2 cups thawed frozen corn
• 2 large anaheim peppers, stemmed, seeded, and chopped
• 1 cup coarsely crushed corn chips
• 2 cups grated Monterey Jack cheese
• 3 large eggs
• 1/4 cup chopped fresh sage
• 1 cup chopped fresh cilantro
• 2 cups canned cream style corn

Preheat the oven to 400 degrees. Spread out the corn bread cubes on a cookie sheet and bake until they are dried out, but not hard. Cook the chorizo in a large skillet until golden brown. Remove from the pan. Add the butter, onions, all of the peppers, and the thawed corn. Cook over medium heat until the vegetables begin to soften. Slice the chorizo into thin slices and return to the skillet. Place the corn bread cubes in a large bowl. Add the corn chips and cheese. In a separate bowl, beat the eggs. Blend in the sage, cilantro, and cream style corn until well blended. Add to the corn bread mixture and mix well. Fold in the vegetables and chorizo.

If you are stuffing the turkey: Lightly stuff the turkey right before placing in the oven. Make sure not to over stuff as the stuffing will expand during cooking. Place any extra in a small greased casserole and bake for the last half hour that the turkey is in the oven.

If you are not stuffing the turkey: Place in a large greased casserole and bake with turkey for 45 minutes.

SOUTHWESTERN CRANBERRY SAUCE
Good Housekeeping magazine

Yields: 2 cups

• 1 medium lemon
• 1 bag (12 ounces) cranberries (3 cups)
• 1/2 cup honey
• 1/4 cup cider vinegar
• 1 teaspoon mustard seeds
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 pickled jalapeño chile, minced

1. With vegetable peeler, remove peel from lemon in 1-inch-wide strips. Cut strips crosswise into very thin slivers. Wrap and refrigerate lemon.

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