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Chorizo, Apple and Corn Bread Stuffing
Ingredients
  • 1 pound Mexican chorizo, casings removed, coarsely chopped
  • 1 ½ whole white onions, peeled and chopped
  • 4 cloves garlic, peeled, coarsely chopped
  • 4 stalks celery, rinsed and sliced
  • 2 Granny Smith apples, cored and chopped
  • 1 cup slivered almonds, or chopped pecans
  • ½ teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • ½ teaspoon kosher or coarse sea salt
  • 1 ½ pounds corn bread, cubed (about 8 cups)
  • 1 ½ cups homemade chicken broth, or store bought
  • 1 cup cooking juices from the Thanksgiving Turkey, (or substitute 1 additional cup chicken broth)
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