Most supermarkets have at least one type of spiced sausage. If you don't have the time to make cornbread, it usually is sold at BBQ restaurants and diners.

　　This recipe is an accompaniment for Maple Ginger Roasted Turkey.

　　

Ingredients

Makes 16 cups of stuffing, enough for a 20- to 24-pound turkey

　　2 loaves cornbread, homemade or store-bought

　　4 tablespoons olive oil

　　1 tablespoon dried thyme

　　Salt and freshly ground black pepper, to taste

　　1 1/2 pounds chorizo or andouille sausage sausages, halved lengthwise and cut into 1/2-inch pieces

　　2 tablespoons unsalted butter

　　3 cups chopped red or yellow onions

　　6 ribs celery, chopped

　　1 cup dried apricots, halved

　　1 cup dried cherries

　　1 cup coarsely chopped pecan halves

　　1/2 cup defatted chicken broth

　　

Step 1

1.Preheat the oven to 350°F.

　　

Step 2

2.Cut the cornbread into 1-inch cubes. (You should have about 12 cups.) Place the cubes in a large bowl and toss with 2 tablespoons olive oil and the thyme. Season with salt and pepper. Spread the cubes in 1 layer on 2 baking sheets; bake for 15 to 20 minutes or until lightly toasted, shaking the pans occasionally. Cool and return to the bowl.

　　

Step 3

3.Meanwhile, cook the chorizo in 2 batches in a nonstick skillet over medium-high heat until browned. Using a slotted spoon, remove the chorizo and add to the bowl of cornbread, discarding any fat.

　　

Step 4

4.Place remaining olive oil and butter in a heavy saucepan. Wilt the onions and celery over medium-low heat for 15 to 20 minutes, stirring occasionally. Then stir in the apricots and cherries; cook for 5 to 10 minutes longer. Carefully fold into the cornbread along with the pecans, using a rubber spatula.

　　

Step 5

5.Slowly drizzle in the broth until the stuffing is moist to your liking. Season with salt and pepper. Cool to room temperature before stuffing the turkey.

　　

Nutrition Per Serving

Per serving: 504 calories

　　56g carbohydrates

　　11g protein

　　27g fat

　　82mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.

　　NOTE:

　　Cook the stuffing in the turkey cavity and neck. Any extra can be cooked in a loosely covered, ovenproof dish at 350°F for 20 to 25 minutes.