« Put a Cork in it! New uses for old wood.
Thanksgiving Wine Series: Fresh cranberry sauce »

Thanksgiving Wine Series: Cornbread stuffing with chorizo and dried apricots

Cornbread stuffing is becoming more and more popular throughout the US and is really delicious when made with sausage.  My mom always uses sweet Italian sausage, but as I grow in the kitchen I am excited to try new things.  This year I made my stuffing with chorizo and dried apricots!  Give it a try – it’s easy, and so tasty!


The finished product

1/2 pound Chorizo (if you can’t find it, you can use about 3 of the Johnsonville Chorizo Sausages, just lose the casing)
1 package Cornbread Stuffing mix
1/2 sweet onion – small dice
2 pieces celery – cut in half and sliced
1/2 cup dried apricots chopped up
2 TBS Butter
1.5 cups chicken broth

  1. Brown the chorizo over medium heat in a large skillet.
  2. Once it’s about 80% finished, add your onion and celery and cook until translucent, about 5 minutes.
  3. Add the butter to clean off any bits sticking to the bottom of the pan.
  4. Stir in the apricots and add the chicken broth.
  5. Bring broth mixture to a boil and stir in cornbread stuffing.
  6. Give it a good mix – then remove from heat and cover for 5 minutes.  Fluff with a fork.
  7. At this point the stuffing is done – you can serve and enjoy or feel free to stuff and cook inside the bird.

(I suggest if you are stuffing a large turkey or have lots of family, that you double this! )

Related posts:

2 Comments
Written on November 24th, 2008 by Lindi Kauer and American Winery Team . Filed under Holiday Wine Series, Recipes
Tags: ,


2 Comments

  1. Wilf Krutzmann Says:
    November 24th, 2008 at 3:02 pm

    Sounds great but at what stage do you add the cornbread stuffing mix to the mixture:?

  2. Lindi Kauer Says:
    November 25th, 2008 at 10:29 am

    Thanks for pointing that out, I must have been in a food coma when I wrote out the steps!

Leave a Comment