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Cornbread-Pecan Stuffing

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8 cups cornbread
6 english muffins
1/2 cup butter
8 stalks celery; finely chopped
2 onions; finely chopped
1 1/2 cups toasted pecans; chopped
2 red bell peppers; finely chopped
2 green chiles; roasted, peeled and
-- diced (or 2 poblano chiles)
1 pound chorizo sausage; (or bulk)
1 tablespoon fresh oregano or 1/4tsp dried
6 fresh sage leaves or 1/2tsp dried
2 tablespoons fresh basil or 1/2tsp dried
2 tablespoons parsley or 1tsp dried
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
salt to taste
1/2 cup chicken stock
2 1/2 cup heavy cream

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 (Gecrain@aol.com) on 4 Dec 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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