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Southwest Cornbread-Pecan Stuffing Recipe

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This recipe for Southwest Cornbread-Pecan Stuffing, by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carroll Scott
Added: Tuesday, July 8, 2008


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

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 350. 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 350 oven. Makes 2 1/2 quarts of stuffing, enough for a 14-pound turkey.

Number Of Servings:
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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