Ingredients
3/4 cup pine nuts
1 recipe Jalapeno Cornbread, day old
1 pound cured chorizo sausage, cut into 1-inch pieces
1 tablespoon olive oil
2 small onions, coarsely chopped
6 ribs celery, coarsely chopped
2 cloves garlic, minced
1 cup homemade chicken or turkey stock, or low sodium canned chicken or turkey stock
4 tablespoons unsalted butter, melted
1 bunch cilantro leaves, washed well, dried, and roughly chopped
Coarse salt and freshly ground pepper
Preparation
Heat oven to 350 degrees. Spread pine nuts in one layer on a baking sheet. Bake until golden brown and fragrant, 2 to 4 minutes. Transfer to a shallow bowl, and set aside. Cut cornbread into 3/4-inch cubes, and spread evenly on a baking sheet. Bake, shaking pan periodically, until golden brown on edges, about 20 minutes. Transfer to a large bowl, and set aside.
In a food processor, pulse sausage until coarsely chopped; do not overprocess. Set aside.
Heat oil in a large skillet over medium-high heat. Add onions, and cook until translucent, about 4 minutes. Add celery and garlic, and cook until celery is soft, about 5 minutes more. Add sausage and pine nuts, and cook for 1 minute more. Add stock, and cook until absorbed, about 2 minutes.
Pour sausage mixture over cornbread, and mix well. Add butter and cilantro, and mix to combine. Let cool completely before stuffing turkey.
