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Cornbread-pecan Stuffing

January 28, 2023

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 sautÃ© 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.

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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