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Name: Cornbread-Pecan Stuffing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 8 c Cornbread; 6 English muffins; 1/2 c Butter; 8 Stalks celery; finely; 2 Onions; finely chopped; 1 1/2 c Toasted pecans; chopped; 2 Red bell peppers; finely; 2 Green chiles; roasted,; 1 lb Chorizo sausage; (or bulk); 1 tb Fresh oregano or 1/4tsp; 6 Fresh sage leaves or 1/2tsp; 2 tb Fresh basil or 1/2tsp dried; 2 tb Parsley or 1tsp dried; 1/ 1/ ts black pepper; 1/ 1/ ts cayenne pepper; Salt to taste; 1/2 c Chicken stock;; 2 1/2 c Heavy cream

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INGREDIENTS

8 c Cornbread
6 English muffins
1/2 c Butter
8 Stalks celery; finely
2 Onions; finely chopped
1 1/2 c Toasted pecans; chopped
2 Red bell peppers; finely
2 Green chiles; roasted,
1 lb Chorizo sausage; (or bulk)
1 tb Fresh oregano or 1/4tsp
6 Fresh sage leaves or 1/2tsp
2 tb Fresh basil or 1/2tsp dried
2 tb Parsley or 1tsp dried
1/ 1/ ts black pepper
1/ 1/ ts cayenne pepper
Salt to taste
1/2 c Chicken stock;
2 1/2 c Heavy cream

INSTRUCTIONS

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 bbq-digest by Gecrain@aol.com on Dec 4, 1998, converted by MM_Buster v2.0l.

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Cornbread-Pecan Stuffing

8 c Cornbread
6 English muffins
1/2 c Butter
8 Stalks celery; finely
2 Onions; finely chopped
1 1/2 c Toasted pecans; chopped
2 Red bell peppers; finely
2 Green chiles; roasted,
1 lb Chorizo sausage; (or bulk)
1 tb Fresh oregano or 1/4tsp
6 Fresh sage leaves or 1/2tsp
2 tb Fresh basil or 1/2tsp dried
2 tb Parsley or 1tsp dried
1/ 1/ ts black pepper
1/ 1/ ts cayenne pepper
 Salt to taste
1/2 c Chicken stock;
2 1/2 c 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 bbq-digest by Gecrain@aol.com on Dec 4, 1998, converted by  MM_Buster v2.0l.

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Nutrition

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Serving Size: 1 Serving (2097g)
Recipe Makes: 1 Servings

Calories: 5443
Calories from Fat: 2680 (49%)

Amt Per Serving		% DV

	Total Fat 297.8g	397 %
	Saturated Fat 152.2g	761 %
	Monounsaturated Fat 102.7g
	Polyunsanturated Fat 21.5g
Cholesterol 1198.2mg		369 %
Sodium 9451.8mg		326 %
Potassium 1837.4mg		48 %
Total Carbohydrate 593.9g		175 %
	Dietary Fiber 30.6g	122 %
	Sugars, other 563.3g
Protein 97.4g		139 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5443

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