Stuffing For The Adventurous (Cuban-Style)

• 2 cups chicken stock or 2 cups chicken broth
• 1/2 cup olive oil
• 1 small onion (cut in a 1/2-in dice)
• 3 garlic cloves (minced)
• 1 stalk celery (cut in a 1/2-in dice)
• 1/2 cup carrot (diced)
• 1 red bell pepper (seeded & cut in a 1/2-in dice)
• 2 cups fresh corn kernels (approx 4 ears)
• 1 lb chorizo sausage (cut in a 1/2-in dice) or 1 lb salami (cut in a 1/2-in dice)
• 1 lb cornbread (crumbled)
• salt & pepper
• 1 bunch scallion (chopped)
• 2 tablespoons fresh thyme leaves (chopped)

1. Reduce chicken stock in a saucepan over med-high heat to 1 cup.
2. Heat olive oil in a heavy-bottom saute pan or skillet & add the onion, garlic, celery, carrot, bell pepper, corn & chorizo. Saute for 10 min, stirring occ, till the celery & onion are soft.
3. Stir in crumbled cornbread & reduced chicken stock till thoroughly mixed together. Season w/salt & pepper to taste & stir in the scallions & thyme.
4. Remove the pan form the heat & set aside to cool completely, till you are ready to stuff your turkey. If you choose not to stuff the bird, bake in a casserole dish at 350F for 1 hr, covered.
5. NOTE: Yield = 10-12 servings . *or* . enough to stuff a 20-25 lb turkey.

chicken, olive oil, onion, garlic, celery, carrot, red bell pepper, corn kernels, chorizo sausage, salt, scallion, thyme

Taken from www.food.com/recipe/stuffing-for-the-adventurous-cuban-style-338936 (may not work)