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Southwestern Cornbread Stuffing #3
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    Southwestern Cornbread Stuffing #3

  • 4 cups cubed corn bread
  • 5 chorizo sausages
  • 4 tablespoons butter
  • 2 cups chopped onions
  • 1 1/2 cup chopped bell peppers
  • 5 large poblano chilies, stemmed, seeded, deveined, and chopped
  • 1 1/2 cups thawed frozen corn
  • 2 large anaheim peppers, stemmed, seeded, and chopped
  • 1 cup coarsely crushed corn chips
  • 2 cups grated Monterey Jack cheese
  • 3 large eggs
  • 1/4 cup chopped fresh sage
  • 1 cup chopped fresh cilantro
  • 2 cups canned cream style corn
  • Preheat the oven to 400 degrees. Spread out the corn bread cubes on a cookie sheet and bake until they are dried out, but not hard. Cook the chorizo in a large skillet until golden brown. Remove from the pan. Add the butter, onions, all of the peppers, and the thawed corn. Cook over medium heat until the vegetables begin to soften. Slice the chorizo into thin slices and return to the skillet. Place the corn bread cubes in a large bowl. Add the corn chips and cheese. In a separate bowl, beat the eggs. Blend in the sage, cilantro, and cream style corn until well blended. Add to the corn bread mixture and mix well. Fold in the vegetables and chorizo.

    If you are stuffing the turkey: Lightly stuff the turkey right before placing in the oven. Make sure not to over stuff as the stuffing will expand during cooking. Place any extra in a small greased casserole and bake for the last half hour that the turkey is in the oven.

    If you are not stuffing the turkey: Place in a large greased casserole and bake with turkey for 45 minutes.

    From: Wen Zientek's A RecipeCard.com Thanksgiving
    Posted By: Judy Howle
    Flavors of the South, Recipes for "heat lovers"
    Post Date: Fri, 20 Nov 1998

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