| 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 |
tb |
Fresh oregano or 1/4tsp dried |
| 6 |
|
Fresh sage leaves or 1/2tsp dried |
| 2 |
tb |
Fresh basil or 1/2tsp dried |
| 2 |
tb |
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 |
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 12
servings.
Posted to bbq-digest by Gecrain@aol.com on Dec 4, 1998, converted by
MM_Buster v2.0l.
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