Buffalo Chorizo Sausage Stuffing

I just finished reading the book “Mayflower”. I must admit that I had to take a break from it, as I became aggravated in the Pilgrims dying, as they did not know how to hunt for their food, and the food was plentiful. This of course improved with time and with the help of the Native peoples.  Their first Thanksgiving was sometime in late September or October, and consisted of foods form their successful harvest, migrating ducks and geese, the Natives provided the deer, and in addition there was fish and wild turkey. It said nothing about stuffing! Our Thanksgiving table will be a variety of buffalo, wild turkey and I’m betting on pheasant. But none of it would be complete without the stuffing! Below is my mother’s recipe, modified with Buffalo Chorizo Sausage. Cheers!

• 2 – Tablespoons Butter
• 2 – Tablespoons Olive Oil
• 1 – 1 lb. Buffalo Chorizo Sausage
• 1 – Onion, diced
• 3 – Stalks Celery, sliced
• 2 – Teaspoons Dried Sage
• 2 – Teaspoons Dried Thyme
• 1 – Teaspoon Ground Fennel
• 1 – Teaspoon Salt
• 1 – Tablespoon Pepper
• 1 – 16oz. bag Herb Seasoned Stuffing
• 2 – Cups Organic Chicken Stock

1.)    In heavy skillet over medium high heat, heat butter and olive oil.
2.)    Crumble in Chorizo Sausage; add onion, celery and all of the dried seasonings. Sauté for 8 minutes.
3.)    Add herbed stuffing and stir to incorporate.
4.)    Slowly add you stock. Mixture should be moist and hold together.
5.)    Transfer stuffing to a buttered casserole dish and bake in pre-heated oven for 45 minutes.

Delicious with turkey, buffalo or just by itself!

Wine Pairing:

Beaujolais Nouveau 2009 – Burgundy Region, France.

Made from the Gamay grapes, and produced to celebrate the end of the harvest. This new wine was made to drink right away.  Look for its arrival the 3^rd week of November.