Connect with us on Facebook!

Happy Thanksgiving from DOWNTOWN Kitchen + Cocktails

We will be closed Thursday to celebrate with our
Friends and Family
and will reopen on Friday
for Happy Hour at 4pm and Dinner at 5pm
... See MoreSee Less

View on Facebook

Enjoy one of our Favorite Tucson
Thanksgiving Recipes

Corn Bread and Chorizo Stuffing

Yield: 3 Quarts
6 Cups Corn bread cut into 1” cubes and fried
1 Cup Diced smoked poblano chiles (if you don't want to take the time and effort to smoke the poblanos this will still be wonderful)

2 Cup Medium diced celery
2 Cups Medium diced onions
2 Cups Medium diced portobello mushrooms
2 TBSP Freshly chopped garlic
Olive oil to saute with
1 TBSP Rubbed sage
Salt and pepper
4 Cups Mexican Chorizo
3 Cups hot chicken stock

1. Saute the chiles, celery, onions, mushrooms and garlic in the olive oil until cooked through seasoning with salt and pepper and mix in the sage at the end. Let Cool.

2. Lightly toss with the corn bread and chorizo moistening with the chicken stock. Use more chicken stock as needed to moisten the stuffing without letting it get soggy.

3. Cool and stuff into cavity of turkey or bake alongside the bird moistening with the turkey juices.
... See MoreSee Less

View on Facebook