Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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180 CONTACT Carolyn's Farm Kitchen Cooking Classes carolynsfarmkitchen.com Applecrest Farm Bistro farmbistro.com Corn Bread & Chorizo Stuffing with Raisins Yeild: Serves 6 INGREDIENTS: > 1 1/2 lbs. cornbread, cut into 1-inch cubes > 5 Tbs. butter, diced > 12 oz. fully cooked chorizo sausages (about 4), halved lengthwise, then cut crosswise into 1/2-inch-wide pieces > 1 red bell pepper, cut into 1/4 inch pieces > 1 medium leek bulb, halved, rinsed, then cut into 1/2-inch pieces > 1 c. raisins, soaked in hot water until soft, drained > 2 Tbs. chopped fresh thyme > 1/4 tsp. kosher salt > 1/8 tsp. freshly ground black pepper > 2 c. turkey broth > 1 large egg Position rack in center of oven; preheat to 350 degrees Fahrenheit. Spread cornbread in single layer on large baking sheet. Bake until dry and lightly browned, 30 to 45 minutes. This can be done ahead of time, even the day before. Store in airtight container at room temperature. Melt 2 tablespoons butter in large skillet over medium-high heat. Add chorizo and sauté until brown, about 3 minutes. Transfer sausage to large bowl. Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add raisins, leek, and bell pepper; season with salt and pepper. Sauté until leek is golden—about 10 to 12 minutes. Add mixture to bowl with sausage. Preheat oven to 350 degrees Fahrenheit. Add cornbread, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper to vegetable-sausage mixture; mix gently. Whisk 2 cups turkey broth and egg in medium bowl. Add broth mixture to cornbread mixture and toss. Transfer mixture to 13- x 9-inch glass baking dish. Bake stuffing uncovered until crisp on top, about 1 hour. Let stand 15 minutes before serving. Recipe from chef Patrick Soucy, Applecrest Farm Bistro Local Produce Farms Appleton Farms, Ipswich Cider Hill Farm, Amesbury Smolak Farms, North Andover Russell Orchards, Ipswich Long Hill Orchard, West Newbury Marini Farm, Ipswich