Name: Southwestern Stuffing
Ingredients: 4 c Cubed corn bread; 5 Chorizo sausages; 4 tb Butter; 2 c Chopped onions; 1 1/2 c Chopped bell peppers; 5 lg Poblano chilies; stemmed, seeded, deveined, and chopped; 1 1/2 c Thawed frozen corn; 2 lg Anaheim peppers; stemmed, seeded, and chopped; 1 c Coarsely crushed corn chips; 2 c Grated Monterey Jack cheese; 3 lg Eggs; 1/4 c Chopped fresh sage; 1 c Chopped fresh cilantro; 2 c Canned cream style corn

He was conceived by the union of divine grace and human disgrace. He who breathed the breath of life into the first man is now Himself a man breathing His first breath. The King of kings now sleeping in a cow-pen. The Creator of oceans and seas and rivers afloat in the womb of His mother. God sucking His thumb. The Alpha and Omega learning His multiplication tables. He who was once surrounded by the glorious stereophonic praise of adoring angels now hears the lowing of cattle, the bleating of sheep, the stammering of bewildering shepherds. He who spoke the universe into being now coos and cries. Omniscient Deity counting His toes… From the robes of eternal glory to the rags of swaddling clothes. The omnipresent Spirit, whose being fills the galaxies, confined to the womb of a peasant girl. Infinite power learning to crawl.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs	Mexican		1	servings

INGREDIENTS

4	c	Cubed corn bread
5		Chorizo sausages
4	tb	Butter
2	c	Chopped onions
1 1/2	c	Chopped bell peppers
5	lg	Poblano chilies; stemmed, seeded, deveined, and chopped
1 1/2	c	Thawed frozen corn
2	lg	Anaheim peppers; stemmed, seeded, and chopped
1	c	Coarsely crushed corn chips
2	c	Grated Monterey Jack cheese
3	lg	Eggs
1/4	c	Chopped fresh sage
1	c	Chopped fresh cilantro
2	c	Canned cream style corn

INSTRUCTIONS

from Wen Zientek's A RecipeCard.com Thanksgiving
This stuffing is certainly a change from the normal bread stuffing. There
is a little bit of spice to the stuffing, but it is extremely flavorful.
When it bakes it creates an incredible smell throughout the house. Use your
favorite corn bread recipe or one of the ones that I have provided for the
base. Chorizo is a spicy mexican sausage that is available at many grocery
and specialty stores.
Preheat the oven to 400 degrees. Spread out the corn bread cubes on a
cookie sheet and bake until they are dried out, but not hard. Cook the
chorizo in a large skillet until golden brown. Remove from the pan. Add the
butter, onions, all of the peppers, and the thawed corn. Cook over medium
heat until the vegetables begin to soften. Slice the chorizo into thin
slices and return to the skillet. Place the corn bread cubes in a large
bowl. Add the corn chips and cheese. In a separate bowl, beat the eggs.
Blend in the sage, cilantro, and cream style corn until well blended. Add
to the corn bread mixture and mix well. Fold in the vegetables and chorizo.
If you are stuffing the turkey: Lightly stuff the turkey right before
placing in the oven. Make sure not to over stuff as the stuffing will
expand during cooking. Place any extra in a small greased casserole and
bake for the last half hour that the turkey is in the oven.
If you are not stuffing the turkey: Place in a large greased casserole and
bake with turkey for 45 minutes.
Posted to CHILE-HEADS DIGEST by RADiMenna@aol.com on Nov 20, 1998,
converted by MM_Buster v2.0l.

A Message from our Provider:

“A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.”