The kids are home. The laundry room is filled with wine. Cases of wine direct by way of Salt Lake City and Vegas and Vail and Napa. In no particular order. We are all exhausted, but happy. We are together and that feels good. Even the dogs know it. The chemistry is still there. Here. Whatever.
Today we are doing some more cooking. I’m not sure why that sentence contains the word we. Doesn’t matter. Just wanted to throw one more at ya. I’ve been making this for a lot of years. Way before kids. I found it in an old, very old, Bon Appetit issue that was made for a chicken mole recipe. That is a great one, too. This dressing though is good all the time, but perfect for a Southwest Thanksgiving.
It is easy and quick and if you are looking today for recipes, I know you need easy and quick. Buy some cornbread. Buy some tamales. Buy some chorizo. Chop some onions. Not much more than that is required. This is really, really good. We like having leftovers so we can top this with fried eggs. Or turkey and gravy. Or make dressing patties. But really fried eggs are the best.
I’m heading to the kitchen amidst the sounds of dogs barking and kids talking and the TV as background noise. Until the music starts. Oh, I guess that’s music I hear. Perfect for my ears.
Have a great, Happy Thanksgiving everyone! I have a lot to be thankful for! See you in December! Happy Hanukkah, too! And Happy Anniversary to me!
(This picture is unbaked. The baking comes tomorrow when it turns even more gorgeous!)
Tamale, Cornbread and Chorizo Raisin Stuffing (serves 8-10)
1 8″ pan of cornbread, day old or toast it!
1 pound of chorizo
2 medium onions chopped
4 T butter
1 package of 6 tamales (I use pork with red chile)
1/2 c of raisins soaked in warm water for 30 minutes. Drain before mixing in.
4 T melted butter
1 t ground cumin
1 c chicken broth
Cook onions in 4 T of butter until soft over medium heat. This will take about 20 minutes. Scrape into large greased baking pan, a 13×9 or a 14×10.
Without washing skillet, put in the chorizo and cook until no pink remains. Pour that over the onions.
Crumble your cornbread and tamales and put that into the pan with the onions and chorizo. Stir in your drained raisins.
Take the 4 T of melted butter and stir in the cumin. Now stir that into the stuffing/dressing mixture. Mix it up well.
Pour over the chicken broth and mix well. Do a taste test. Cover with foil. Bake at 350 about an hour. Remove foil for last 15 minutes if you like this more crispy and crumbly. We are the crispy/crumbly type but you may be the more moist/soft type.
Make sure you have enough saved for breakfast!
More great dishes for Thanksgivingkuh:
Pumpkin Brown Sugar Muffins
Simple Pumpkin Baked Oatmeal
Cranberry Chipotle Wonton Cups
Mushroom Lover’s Pastry
3 Ingredient Artichoke Dip
Smoky Pumpkin Hummus
Dried fruit Salami
Smoked Trout Pate
Hot Brown Sandwich
My Mother’s Brisket
Shortbread Nut Bars
Frozen Cranberry Salad
Brown Sugar Spice Cake with Caramel Glaze
Green Onion Garlic Chive Corn Bread
Onion Lover’s Twist
Gingerbread Pear Upside Down Skillet Cake