Thanksgiving is my single favorite holiday, this recipe is in my repertoire every single Thanksgiving. I believe this dish represents the best of my Cuban-American heritage. - Chef Douglas Rodriguez
2 cups chicken stock
¼ cup olive oil
1 small onion, cut into ½-inch dice
3 cloves garlic, minced
½ cup celery, ¼-inch dice
½ cup carrot, ¼-inch dice
1 red bell pepper, seeded and cut into ½-inch dice.
2 cups fresh corn kernels (from 4 ears)
8 ounces chorizo sausage or salami, Spanish dry chorizo
1 pound cornbread
Salt and pepper to taste
1 bunch scallions, chopped
2 tablespoons chopped fresh thyme leaves
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To prepare the stuffing, reduce the chicken stock in a sauce pan over medium -high heat to 1 cup. Meanwhile heat the olive oil in a heavy-bottomed sauté pan or skillet. Add the onion, garlic, celery, carrot, bell pepper, corn and chorizo and sauté for 10 minutes, stirring occasionally.
Stir in the crumbled corn bread and reduced chicken stock until thoroughly mixed together. Season with salt and pepper and stir in the scallions and thyme. Remove the pan from the heat and set until you are ready for stuff the turkey.