Southwestern Cornbread Stuffing
- 4 tablespoons butter
- 3 onions, chopped coarsely
- 1 cup celery, chopped
- 8 cloves garlic, chopped
- 2 cans chopped green chiles
- 2 recipes cornbread (about 6 cups) plus crumbledleftover biscuits, if any
- 3 teaspoons cumin
- 1 teaspoon sage
- 2 red bell peppers, diced
- 2 pounds spicy sage-flavored bulk sausage
- 2 eggs, beaten
- Generous shake cayenne pepper
- 4 cups chicken broth
- Break cornbread into small pieces and crumbs. Spread on cookie sheet and dry.
- Bake at 250 degrees F for 45 minutes or so if they're not dry enough.
- Grease a 4-quart baking dish.
- In a large skillet sauté in butter the onion, celery, garlic, green chile, cumin
and sage until lightly browned. Set aside.
- In same skillet, fry sausage and red bell pepper, breaking sausage up with fork.
Cook until sausage is lightly browned. Drain any grease.
- Toss onion mixture and
sausage mixture with cornbread, adding the cayenne pepper (or 4 small dried hot
chiles) and the beaten egg.
- Spoon into greased baking dish, pour chicken broth over, and bake at 350 degrees
F for about half an hour, covered, then return to oven, uncovered, for another 10
or 15 minutes.
Makes 12 to 18 servings.
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