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 crumbled leftover 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 let 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.
Yield: 12 to 18 servings