Ingredients: |
Ingredients: MAKES 2, 9x11 PANS
Make one pan basic corn bread, using less sugar and over cook it so it is a bit dry a day ahead, leave out uncovered. Do not use a sweet mix like Jiff. Early in the morning cut the bread in small squares and put it in a large mixing bowl uncovered, dry is good. You could even put the cubes in the oven to dry more.
One 9X11 pan corn bread
2 cans corn drained
1, 12 oz. can drained olives, sliced
½ pound butter
2 tsp poultry seasoning
3 tsp ground cumin
1 pound chorizo sausage
3-4 diced Poblano Chilies
5 stalks celery chopped small
2 large chopped white or yellow onions
1 cup toasted pine nuts
2 bunches chopped cilantro tops
1 quart Turkey or Chicken stock
Salt
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Directions: |
Directions:
Melt 1 ½ cube butter in a large frying pan, sauté, chili, onion and celery until soft. Stir in cumin and poultry seasoning, set aside.
Remove Chorizo from casing and brown in frying pan, mashing with the back of a fork to crumble. Make sure this is the ground chorizo not the firm Salome type. Pour off any oil and mix in with sautéed veggies.
In a large mixing bowl crumble the corn bread, add the corn, olives, pine nuts, cilantro and buttered veggies and chorizo. Mix carefully.
Fold in broth, (probably wont use it all) small amounts at a time, until moist but not sloppy, trying not to break up all the corn bread into crumbs. Salt to taste. Adjust seasonings. Put in a buttered pan and bake 350 until edges and top start to brown and heated through, about 45 minutes.
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