Cornbread And Chorizo Stuffing

• 4 ears of corn, husked
• 1/2 pound chorizo, peeled and thickly sliced
• 1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted
• 1 sweet onion, minced (2 cups)
• 3 celery ribs, finely diced (1 1/2 cups)
• 3 large garlic cloves, minced
• 2 large poblano chiles or 3 large jalapenos, seeded and finely diced
• 1 1/2 tablespoons chopped thyme
• Crispy Skillet Corn Bread, coarsely crumbled (13 cups)
• 2 cups Rich Turkey Stock or low-sodium chicken broth
• Salt and freshly ground pepper

1. Preheat the broiler and position a rack 8 inches from the heat. Broil the corn, turning, until lightly charred, about 7 minutes. Let cool slightly, then cut the kernels from the cobs.
2. In a food processor, chop the chorizo into 1/2-inch pieces. In a large skillet, cook the chorizo over moderately high heat, stirring occasionally, until the fat is rendered, about 5 minutes. Drain the chorizo and transfer to a paper towel-lined plate; discard the fat.
3. Wipe out the skillet and melt the 4 tablespoons of solid butter in it. Add the onion, celery, garlic, poblanos and thyme and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Scrape into a large bowl. Add the chorizo, corn kernels, corn bread, melted butter and stock. Season with salt and pepper and stir well. Let cool.
4. Bake the stuffing at 375 in the baking dish for about 30 minutes, or until heated through and crisp on top.

corn, chorizo, unsalted butter, sweet onion, celery, garlic, poblano chiles, thyme, bread, turkey, salt

Taken from www.epicurious.com/recipes/member/views/cornbread-and-chorizo-stuffing-50004731 (may not work)