stuffing for my boys

i made the mistake of making this spicy stuffing one year...thanksgiving 2001. personally, i prefer a milder mushroom type stuffing, but i also like to try new things, so knowing that my houseful of boys love spicy i thought 'why not?' well, they haven't allowed me to make any other stuffing since, so there's the 'why not' the next time you decide to make something to please others :) i suppose i could make a different stuffing every once in awhile, but as soon as we get to the week before thanksgiving, no matter how many other recipes i've contemplated making...i end up making this one...because one by one the boys start asking me if i'll be making my spicy stuffing this year. so, here you go...'spicy cornbread stuffing' from cooking with bryant gumbel featured in martha stewart living november 2001.

 max helps with the cilantro...i love when the kids help me cook!

day one: jalapeno cornbread
2 tbs unsalted butter, melted, plus more for pan
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 tbs baking powder
1/2 tsp coarse salt
1/2 tsp freshly ground pepper
1 cup nonfat buttermilk
2 medium jalapenos, diced with seeds
1 large egg, lightly beaten
1/3 cup sugar

1. preheat oven to 425°. lightly butter an 8-inch square pan; set aside.

2. in a medium bowl, combine flour, cornmeal, baking powder, salt, and pepper. in another bowl, whisk together buttermilk, jalapenos, egg, sugar and melted butter. add to dry ingredients and stir until just combined.

3. pour batter into prepared pan; bake until golden brown, about 20 minutes. remove from oven; let cool for 10 minutes. invert onto a wire rack to cool completely.

day two: spicy cornbread stuffing
this stuffing is for a 16 to 18 pound turkey...i just put it in a casserole dish and bake it at 350° for 30 to 40 minutes...just so it's nice and hot and a little crisp on top.

3/4 cup pine nuts
1 jalapeno cornbread...day old
1 lb cured chorizo sausage, cut into 1-inch pieces
1 tbs olive oil
2 small onion, coarsely chopped
6 ribs celery, coarsely chopped
2 cloves garlic, minced
1 cup homemade or low-sodium canned chicken or turkey stock
coarse salt and freshly ground pepper
4 tbs unsalted butter, melted
1 bunch cilantro leaves, washed well, dried, and roughly chopped

1. preheat oven to 350°. spread nuts in one layer on a baking sheet. bake until golden brown and fragrant, 2 to 4 minutes. cut cornbread into 1-inch cubes; spread evenly on a baking sheet. bake, shaking pan periodically, until golden brown on edges, about 20 minutes. transfer to large bowl; set aside.

2. in a food processor fitted with the metal blade, pulse sausage until coarsely chopped; do not overprocess. set aside.

3. heat oil in large skillet over medium high heat. add onions; cook until translucent, about 4 minutes. add celery and garlic; cook until celery is soft, about 5 minutes more. add sausage and pine nuts; cook 1 minute more. add stock, and cook until absorbed, about 2 mintues. season with salt and pepper.

4. add sausage mixture to cornbread; mix. add butter and cilantro; mix to combine. let cook completely before stuffing turkey.