5 tablespoons butter
1 pound chorizo sausage, casing removed and sausage chopped
1 small onion, chopped
1/4 cup diced celery
1/4 cup diced carrot
3 serrano chiles or 2 jalapeños, seeds and ribs removed, minced
6 cloves garlic, minced
1/4 cup peeled and diced chayote (optional)
1/4 cup bourbon
1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried
1 teaspoon chopped fresh sage, or 1/4 teaspoon dried
2 teaspoons chopped cilantro
1 teaspoon salt
1/4 cup turkey stock, or canned low sodium chicken broth
fresh ground black pepper
Serrano Chile Blue Corn Bread, crumbled (see below)

Directions:
In a large frying pan, melt 1 tablespoon of the butter over moderately high heat. Add the chorizo and cook, stirring occasionally, until lightly browned, about 5 minutes. Remove the chorizo and wipe out the frying pan.

In the same pan, melt the remaining 4 tablespoons butter over moderate hat. Add the onion, celery, carrot, chiles, garlic, and chayote. Cook, stirring frequently, until the vegetables soften, about 8 minutes. Add the bourbon and cook until the liquid reduces to approximately 2 tablespoons, about 5 minutes. Remove from the heat and stir in the thyme, sage, cilantro, chorizo, crumbled corn bread, and salt. Add the stock and toss. Season with pepper to taste.

Makes about 6 cups.

Serrano Chile Blue Corn Bread:
2 teaspoons cooking oil
3 serrano chiles or 2 jalapeños, seeds and ribs removed, minced
1 red bell pepper, cut into 1/4 inch dice
1 green pepper, cut into 1/4 inch dice
3 gloves garlic, minced
1 cup flour
1 1/4 cups blue cornmeal (available in Latin American markets)
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, melted and cooled
6 tablespoons vegetable shortening, melted and cooled
1 cup buttermilk, at room temperature
pinch baking soda
2 large eggs, at room temperature, beaten to mix
3 tablespoons chopped cilantro

Directions:
Heat the oven to 375°F. Butter an 8 x 12 inch baking pan. In a small frying pan, heat the oil over moderate heat. Add the chiles, bell peppers, and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Let cool.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In a medium bowl, stir together the butter and shortening. In another medium bowl, mix the buttermilk with the baking soda and then stir in the eggs. Pour both the shortening and the egg mixtures into the flour mixture and stir until just blended. Fold in the cooked vegetables and the cilantro.

Pour the corn bread batter into the prepared pan. Bake until the top is golden and a toothpick stuck in the center comes out clean, about 50 minutes. Let cool on a rack. If using for stuffing, crumble onto a baking sheet and let stand overnight. Or, dry the crumbled bread in a 350°F oven for 10 minutes.

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