Cornbread-pecan stuffing
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Cornbread |
| 6 | English muffins | |
| ½ | cup | Butter |
| 8 | Stalks celery; finely chopped | |
| 2 | Onions; finely chopped | |
| 1½ | cup | Toasted pecans; chopped |
| 2 | Red bell peppers; finely chopped | |
| 2 | Green chiles; roasted, peeled and diced, (or 2 poblano chiles) | |
| 1 | pounds | Chorizo sausage; (or bulk) |
| 1 | tablespoon | Fresh oregano or 1/4tsp dried |
| 6 | Fresh sage leaves or 1/2tsp dried | |
| 2 | tablespoons | Fresh basil or 1/2tsp dried |
| 2 | tablespoons | Parsley or 1tsp dried |
| 1/ ts black pepper | ||
| 1/ ts cayenne pepper | ||
| Salt to taste | ||
| ½ | cup | Chicken stock; |
| 2½ | cup | Heavy cream |
Directions
Break or crumble cornbread and English muffins into coarse crumbs and place in a large bowl. Heat 4tbl butter in a skillet. Add celery, onions and pecans and sauté until translucent. Add with the red bell peppers and chiles to the bread.
Brown the sausage in a medium skillet over medium-high heat. Drain sausage and add to the dressing along with oregano, sage, basil, parsley, pepper, cayenne pepper, salt to taste and stock. Mix well. Melt the remaining butter and stir in.
Add cream to stuffing and mix well. Place in baking casserole and bake for 30 to 35 minutes in preheated 350 degree oven. Makes 21/2 quarts or 12 servings.
Posted to bbq-digest by Gecrain@... on Dec 4, 1998, converted by MM_Buster v2.0l.