Southwest Cornbread-Pecan Stuffing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 cups of Cooked, crumbled Cornbread-any box brand will do 6 Thomas' original English Muffins 1/2 cup butter 8 ribs celery, finely chopped 2 onions, finely chopped 1 1/2 cups toasted pecans, chopped 2 red bell peppers, finely chopped 2 mild green chilies, roasted, peeled and diced or 2 poblano chilies, roasted, peeled and diced 1 pound bulk pork or chorizo sausage 1 tbsp. fresh oregano or 1/4 tsp. dried oregano 6 fresh sage leaves or 1/2 tsp. dried sage 2 tbsp. of fresh basil or 1/2 tsp. dried basil 2 tbsp. fresh parsley or 1 tsp. dried parsley 1/2 tsp. black pepper 1/4 tsp. cayenne pepper salt to taste 1/2 cup turkey or chicken stock butter for molds 2 1/2 cups heavy cream
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Directions: |
Directions:Break or crumble cornbread & English muffins into coarse crumbs and place in a large bowl and set aside. Heat 4 Tbsp. butter in a LARGE skillet. Add celery, onions and pecans and saute until translucent. Add with the red bell peppers and chilies to the bread mixture. Brown the sausage in a medium skillet over medium -high heat. Drain sausage and add to the bread mixture along with sage, basil,parsley,pepper,cayenne pepper, salt to taste and stock. Mix well. Melt the remaining butter and stir in. For individual servings, preheat oven to 350º. Butter 12 six ounce custard cups or souffle molds and fill with stuffing. Pour about 2 tbsp. cream in each one. Bake for 20-25 minutes or until tops are well browned. If stuffing a turkey or baking in a casserole, add all cream to stuffing before baking. Bake casserole for 30-45 minutes in a preheated 350º oven. Makes 2 1/2 quarts of stuffing, enough for a 14-pound turkey. |
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Number Of
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Number Of
Servings:12 servings |
Preparation
Time: |
Preparation
Time:45 minutes to one hour |
Personal
Notes: |
Personal
Notes: This recipe came from the Austin American Statesman in 1997. (Back when I still had time to read the paper!! ) A Scott Family favorite for Thanksgiving Dinner!
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