STUFFING
- 1 cup walnuts
- 1 package Brambles Market Chorizo Sausage ( casing removed and crumbled )
- 1 1/2 cups celery
- 1 medium onion chopped
- 1 medium red pepper chopped
- 2 eggs
- 1 loaf Comox Valley bakehouse Cornbread
- 2 cups chicken stock
- 1/3 cup butter cut into small cubes
- 1 teaspoon fresh oregano
- pinch of sea salt
- 2 pinches of pepper
To Begin,
In a medium pot, braise sausage meat and veggies together. Add butter and spices and continue cooking. Be careful not to reduce liqiuds as you will need the moisture later.
When meat is cooked, set aside and cool.
Chop bread into cubes and set into a mixing bowl. Choose a bowl large enough to give you room to mix.
Add Chicken stock and let soak for 5 minutes.
Add meat mixture and remaining ingredients.
Be sure all is evenly combined.
There - that wasn't so hard now was it?
Have been stuffing turkeys with Brambles Sausages already! I used Maple Pork and Pork & Sage. May not be as "outside the bird" as Chorizo, but still damn fine with some apples, prunes and pecans.
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