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Kirt Martin's Cooking on the Wild Side - Turkey Dressings
Posted on: October 25, 2007
Chorizo & Cornbread Dressing
1 lb chorizo
1 tablespoon Butter
1/2 cup carrots; diced
1 tsp. garlic; minced
1/2 cup celery; diced
1 cup onion; diced
1/4 cup chayote; diced
3 each jalapeno peppers; seeded, diced
1 tsp. thyme; chopped
1 tablespoon cilantro (fresh); chopped
1 tsp. broad leaf sage; chopped
or 1/2 teaspoon of rubbed sage
8 cups cooked corn bread; cut into 3/4 inch cubes
1/2 cup chicken stock
1/2 tsp. kosher salt
1/4 tsp. fresh ground pepper
Saute the chorizo until browned and drain off the fat. In the same pan add the butter and cook the vegetables until translucent. Add the bourbon and reduce slightly, remove from the heat and add the thyme, cilantro and sage. In a mixing bowl gently fold all of the ingredients together, place in a 9 × 12 inch baking pan that has been sprayed with non-stick spray. Bake at 350°F for 20 minutes or until hot.
Raisin and Apple, Bread Dressing
2 cups Granny Smith apples; chopped 3/4 inch
1/4 lb butter
1 cup onion; chopped
1 cup celery; chopped
1 tsp. garlic; chopped
2 cups chicken stock
2/3 cup golden raisins
12 cups dry bread cubes; cubed 3/4 in.
1/2 cup walnuts; toasted & chopped
1 tablespoon sage; fresh
1/2 tsp thyme; chopped
1/2 tsp summer savory; chopped
1 tablespoon parsley; chopped
4 each eggs; whisk
1 tsp salt
1/2 tsp pepper
Simmer celery, garlic, chicken stock, onion, raisins, chopped apples and butter. Cook until the vegetables are translucent and the apples are warmed up. In a mixing bowl add to bread cubes, walnuts, sage, thyme, summer savory and parsley. Whisk the eggs to break and add to the dressing. gently fold to mix. If the dressing appears to be dry just add a little more chicken stock. Place the dressing in a 9 × 12 inch roasting pan that has been sprayed and bake at 375°F. for 20 minutes or until hot. If you can not find fresh herbs use one half the amount of dry.
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