| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | English | 1 | Servings | |
INGREDIENTS
| 8 | c | Cornbread |
| 6 | English muffins | |
| 1/2 | c | Butter |
| 8 | Stalks celery, finely | |
| chopped | ||
| 2 | Onions, finely chopped | |
| 1 1/2 | c | Toasted pecans, chopped |
| 2 | Red bell peppers, finely | |
| chopped | ||
| 2 | Green chiles, roasted | |
| peeled and diced or 2 | ||
| poblano chiles | ||
| 1 | lb | Chorizo sausage, or bulk |
| 1 | T | Fresh oregano or 1/4tsp |
| dried | ||
| 6 | Fresh sage leaves or 1/2tsp | |
| dried | ||
| 2 | T | Fresh basil or 1/2tsp dried |
| 2 | T | Parsley or 1tsp dried |
| 1/ ts black pepper | ||
| 1/ ts cayenne pepper | ||
| Salt to taste | ||
| 1/2 | c | Chicken stock |
| 2 1/2 | c | Heavy cream |
| servings. |
INSTRUCTIONS
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 Posted to bbq-digest by Gecrain@aol.com on Dec 4, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 10152
Calories From Fat: 7544
Total Fat: 859.1g
Cholesterol: 2827.6mg
Sodium: 20892mg
Potassium: 5585mg
Carbohydrates: 213.1g
Fiber: 59.9g
Sugar: 83.9g
Protein: 466.3g