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Thanksgiving stuffing with chorizo sausage, corn and pumpkin seeds. (Kirk McKoy / Los Angeles Times / November 11, 2011) |
Pumpkin shows up on the Thanksgiving table in so many guises. But have you ever thought about using the seeds? Test Kitchen manager Noelle Carter did and used them to come up with this creative twist on turkey dressing that is so spectacular it was voted one of the best recipes of the year in 2008. Combine toasted pumpkinseeds, or pepitas, fragrant Spanish chorizo, chiles and corn bread and there will be no question as to why it is such a winner.
The dressing can either be baked inside the big bird or by itself, as described in this recipe. You can prepare the stuffing the day before, but do not put it in the turkey until just before roasting.
VIDEO: Pumpkinseed stuffing with chorizo
Pumpkinseed stuffing with chorizo
Total time: 1 hour, 40 minutes
Servings: 6 to 8
Note: Pumpkinseed oil can be found at well-stocked supermarkets and gourmet cooking stores. Spanish chorizo can be found at select groceries. For a little extra heat, roast 2 to 4 jalapeños with the poblanos, then clean, stem, seed and chop them before adding to the stuffing.
10 cups cubed corn bread, cut into 1-inch pieces
1/4 cup pumpkinseed oil, divided
1 1/2 teaspoons minced fresh thyme
1 tablespoon chopped fresh oregano
1 1/4 teaspoons salt, divided
Freshly ground black pepper
1 1/2 cups shelled pumpkinseeds
4 poblano chiles
6 tablespoons (¾ stick) butter, divided
2 tablespoons olive oil
3/4 pound Spanish chorizo, cut crosswise into 1/8-inch slices
1 1/2 cups corn, from about 2 medium corn cobs
The dressing can either be baked inside the big bird or by itself, as described in this recipe. You can prepare the stuffing the day before, but do not put it in the turkey until just before roasting.
VIDEO: Pumpkinseed stuffing with chorizo
Pumpkinseed stuffing with chorizo
Total time: 1 hour, 40 minutes
Servings: 6 to 8
Note: Pumpkinseed oil can be found at well-stocked supermarkets and gourmet cooking stores. Spanish chorizo can be found at select groceries. For a little extra heat, roast 2 to 4 jalapeños with the poblanos, then clean, stem, seed and chop them before adding to the stuffing.
10 cups cubed corn bread, cut into 1-inch pieces
1/4 cup pumpkinseed oil, divided
1 1/2 teaspoons minced fresh thyme
1 tablespoon chopped fresh oregano
1 1/4 teaspoons salt, divided
Freshly ground black pepper
1 1/2 cups shelled pumpkinseeds
4 poblano chiles
6 tablespoons (¾ stick) butter, divided
2 tablespoons olive oil
3/4 pound Spanish chorizo, cut crosswise into 1/8-inch slices
1 1/2 cups corn, from about 2 medium corn cobs
