Thanksgiving Blue Cornbread Stuffing

Thanksgiving is almost here!
It's always been one of my favorite holidays. Not only because, as a child, all my cousins would celebrate my birthday with me, but because Thanksgiving embodies the idea of relishing each other without the obligations of material gifts or strings attached. Just lots of hugs, football, and watching the Macy's Thanksgiving Day Parade together, all piled on the family room floor together like a litter of puppies.

Stuffing has always been my favorite Thanksgiving food, hands-down. I've cooked this Mark Miller stuffing recipe for the last 15 years or so, and can't seem to try anything else. . .it's that good!

1/2 c. Melted butter (or dairy free margarine)
1 c. blue corn meal
1 c. flour (any GF flour blend +1t. xanthan gum)
2 t. baking soda
1 egg
3/4 t. salt
1 1/2 c. buttermilk (or 1-1/2 c almond milk + 1-1/2 T vinegar)

1 1/2 lbs Chorizo (we use 1/2 italian sausage, 1/2 hot italian sausage)
1/4 c. butter
1 1/2 c. chopped onion
1/4 c. diced celery
10 serrano chiles, stemmed, seeded and minced
2 cloves garlic, minced
8 c. coarsely crumbled blue corn bread (one entire recipe above)
4 t. chopped fresh thyme leaves
1 t. dried sage
1 c. chopped cilantro
1/3 c. half & half (or almond milk)
1 egg, beaten
1/2 t. freshly ground pepper

TO MAKE CORNBREAD: Preheat oven to 425°. Grease 8x8 pan. Combine all but buttermilk in food processor. Blend 3 seconds. Scrape sides. Add buttermilk. Blend 5 seconds. Bake 30 min. Cool on rack. Use immediately or wrap with plastic wrap and refrigerate or freeze.

TO MAKE STUFFING: Crumble and saute saugage until brown. Drain. Set aside. Melt butter. Add onion, celery, serranos and garlic. Saute 2-3 minutes. Transfer to large bowl -- add sausage, cornbread, thyme, sage and cilantro. Toss well, moisten with half and half and egg. Add pepper and mix well. Cook 40 minutes @ 350°.

Happy Thanksgiving!