Take a trip to the boarder this Thanksgiving with the savory, spicy, and sweet flavors of this Mexican-inspired cornbread and chorizo stuffing.

Cornbread Chorizo Stuffing

Brown chorizo in a large skillet over medium heat. Add red and green bell pepper, jalapeno, garlic, and onion. Cook until tender, about 6 to 8 minutes; remove from heat.

Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.

In a large bowl, gently combine cubed cornbread, meat mixture, chicken stock, and cilantro; season, to taste, with salt and pepper.

To bake, fill turkey cavity loosely with stuffing and bake until internal temperature reaches 165 degrees. Or, fill an 8x8-inch baking dish with stuffing and bake at 350 degrees for 20-25 minutes and internal temperature reaches 165 degrees.