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chipotle chorizo cornbread. for thanksgiving.


For the first time in quite a few years, Dennis and I will travel for Thanksgiving. There will be no weeks of mad planning and shopping, notebooks filled with recipes and timetables, and sketches of the table settings.  There will be no Dead Poultry Society meeting this year, much to the dismay of friends and family. This year, we will make a quick jaunt – about 24 hours – to visit family in the Berkshires. We will eat at a local Inn and someone else will make the pies.

Truth be told, I’m okay with all this. It’s good to change things up. But I began to get a little wistful about turkey, and how good the house smells when Thanksgiving is in the oven.

When McCormick Spices wondered what I had in mind for Thanksgiving, it was all the push I needed to make a little pre-holiday dinner. I wanted to scale it all down for two, or four people, just as some of you may be doing this holiday.  McCormick’s Facebook page is a great place to check in for zillions of recipes and tips for your holiday fare. Give them a Like, won’t you?

Keeping with the Charcutepalooza theme, I decided to smoke a turkey breast using a good Southwestern Rub. (Post is coming Thursday)

Then I had to think think think about the stuffing. Or dressing, or whatever you call it. There’s nothing like porky sausage to liven up the turkey. Admit it, turkey’s a little well, you know… needy. Wanting pork.

So, for the stuffing, rather than bake challah and making a giant pan of my vegetarian stuffing, as I do every year, and in keeping with the theme, I took out my Grandmother’s corn pone pan.

It’s cast iron, ridiculously heavy, and some sort of fabulous. Like baking in a cast iron pan, the cornbread that emerges is crispy on the outside and tender in the center and LOOKS LIKE AN EAR OF CORN! How cute is that? Individual servings of cornbread. Mexican Chorizo added spicy, savory moistness and a chopped chipotle in adobo was that extra something that made it perfect. Marjoram’s herbal tones rounded out the corn flavor and just made me very very happy.

It’s easy to make your own chorizo. Refer to this post about grinding. If you aren’t into grinding your own, try the quick chorizo-style recipe at the end of this post.

Even if you have a traditional turkey with sagey stuffing, these corn pones are zippy and fun. Add them to a bread basket!

I’ll be making them again and again – they’ll be perfect with soup or chili all winter long.

Thanks go to McCormick for sending along some wonderful jars of herbs and spices to play with as sponsor of this post.

Remember to refresh your spices yearly. Thanksgiving is a great time to replace them. (Like changing the batteries in your smoke detector on Halloween. You did that, right?)

 

 

5 thoughts on “chipotle chorizo cornbread. for thanksgiving.”

  1. Your cornbread recipe would go really well with the Apple Bourbon turkey I’m planning for T-Day. I think I may have to steal it! Thanks!

    PS Dead Poultry Society — love it!

  2. What a fantastic idea. I’ve made savory corn bread bread pudding with chorizo, but I never thought to simply add it to the muffins! Love it.

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