Chai Chorizo and Cornbread Stuffing

Ingredients for Chai Chorizo and Cornbread Stuffing:
• 3 oz. The Perfect Purée Chai Cardamom Syrup
• 3 turkey breast cutlets
• seasoning blend (cinnamon, nutmeg, chili, salt, black pepper)
• 1 lb. fresh Mexican chorizo
• 1 medium white onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 garlic cloves, finely chopped
• 1 Anaheim Chile
• 3 tbsp. unsalted butter
• sprigs of thyme as desired
• Cazadores Tequila Reposado to deglaze
• 2 cups coarsely crumbled cornbread
• ¾ cup chicken stock
• lemon zest
• grated cotija cheese, for garnish (optional)
• ¼ cup chopped fresh cilantro and scallions plus more for garnish (optional)

Method for Chai Chorizo and Cornbread Stuffing:
1. Add Mexican chorizo to a large pan and cook over medium heat until the fat has rendered.
2. Season turkey cutlets with oil and the seasoning blend.
3. Add turkey to a separate pan and cook until golden on the bottom.
4. Add onion, celery, carrot, garlic, Anaheim chile, a pad of butter, and thyme to the chorizo pan; cook until softened.
5. Flip turkey cutlets and continue cooking until cooked through.
6. Deglaze chorizo pan with Cazadores Reposado and add a sprinkle of seasoning blend.
7. Crumble in cornbread and stir to combine.
8. Add chicken stock and stir until absorbed.
9. Grate in lemon zest and cotija cheese.
10. Add Chai Cardamom Syrup just before removing from the heat.
11. Remove stuffing from the heat. Chop garnishing herbs and transfer turkey off the heat.
12. To the turkey pan, add butter, chicken stock, and a squeeze of lemon; whisk until emulsified into a gravy.
13. Fold cilantro and scallions into the stuffing and plate.
14. Top with turkey breast and pour the gravy over.
15. Finish with additional herbs.