Cornbread-Pecan Stuffing

Recipe Ingredients

8 cups	500g / 17oz	Cornbread
6		English muffins
1/2 cup	99g / 3.5oz	Butter
8		Celery - finely chopped
2		Onions - finely chopped
1 1/2 cups	219g / 7.7oz	Toasted pecans - chopped
2		Red bell peppers - finely chopped
2		Green chiles - roasted, peeled and diced (or 2 poblano chiles)
1 lb	454g / 16oz	Chorizo sausage - (or bulk)
1 tablespoon	15ml	Fresh oregano or 1/4tsp dried
6		Fresh sage leaves or 1/2tsp dried
2 tablespoons	30ml	Fresh basil or 1/2tsp dried
2 tablespoons	30ml	Parsley or 1tsp dried
1/2 teaspoon	2.5ml	Black pepper
1/4 teaspoon	1.3ml	Cayenne pepper
		Salt to taste
1/2 cup	118ml	Chicken stock
2 1/2 cups	592ml	Heavy cream

Recipe 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 saute 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 the BBQ-List by George ([email protected]) on 4 Dec 1998

Source:
HOT OFF THE GRILL

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