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home > recipes > breads > corn bread and sausage stuffing
from Yardley, PA USA Corn Bread and Sausage Stuffing makes 14 servings 2 cups yellow cornmeal 2 cups all purpose flour 1/2 cup sugar 2 T baking powder 2 tsp salt 2 cups milk (do not use nonfat) 2/3 cup vegetable oil 2 large eggs 1 pound Chorizo sausage, casings removed 2 1/4 cups chopped onions 2 red bell peppers, chopped 1 fresh Anaheim chili, chopped 1/4 cup chopped fresh cilantro 1 1/2 tsp dried oregano 2/3 cup canned chicken broth Preheat oven to 400F. Butter 13x9x2 inch glass baking dish. Combine first 5 ingredients in large bowl. Whisk milk, oil and eggs in medium bowl to blend. Add milk mixture to dry ingredients and stir just until blended. Transfer batter to prepared dish. Bake until tester inserted into center comes out clean, about 25 minutes. Cool. (Can be prepared 1 day ahead. Cover & let stand at room temperature) Preheat oven to 375F. Cut enough corn bread into 1/2 inch cubes to measure 12 cups (reserve remaining bread for another use). Transfer to baking sheet. Bake until bread cubes are dry but not hard, about 15 minutes. Transfer to large bowl, maintain oven temperature. Butter 13x9x2 inch glass baking dish. Cook Chorizo in heavy large skillet over medium-high heat until brown, crumbling with back of spoon, about 10 minutes. Reduce heat to medium-low. Add onion, red peppers and chili; saute until tender, about 15 minutes. Stir Chorizo mixture, cilantro and oregano into bread. Mix in enough broth to moisten. Spoon into prepared dish. Cover with battered foil. (can be made 1 day ahead. Cover; chill) Bake until heated through, about 45 minutes to 1 hour.

Corn Bread and Sausage Stuffing


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(posted November 23, 1999)



from Yardley, PA USA

Corn Bread and Sausage Stuffing

makes 14 servings

2 cups yellow
cornmeal
2 cups all purpose
flour
1/2 cup
sugar
2 T
baking powder
2 tsp
salt
2 cups
milk (do not use nonfat)
2/3 cup vegetable oil
2 large
eggs

1 pound
Chorizo sausage, casings removed
2 1/4 cups chopped onions
2 red bell peppers, chopped
1 fresh Anaheim chili, chopped
1/4 cup chopped fresh
cilantro
1 1/2 tsp dried
oregano
2/3 cup canned
chicken broth

Preheat oven to 400F.
Butter 13x9x2 inch glass baking dish. Combine first 5 ingredients in large bowl. Whisk milk, oil and
eggs in medium bowl to blend. Add milk mixture to dry ingredients and stir just until blended. Transfer batter to prepared dish. Bake until tester inserted into center comes out clean, about 25 minutes. Cool. (Can be prepared 1 day ahead. Cover & let stand at room temperature)

Preheat oven to 375F. Cut enough
corn bread into 1/2 inch cubes to measure 12 cups (reserve remaining bread for another use). Transfer to
baking sheet. Bake until bread cubes are dry but not hard, about 15 minutes. Transfer to large bowl, maintain oven temperature. Butter 13x9x2 inch glass baking dish. Cook Chorizo in heavy large skillet over medium-high heat until brown, crumbling with back of spoon, about 10 minutes. Reduce heat to medium-low. Add onion, red peppers and chili; saute until tender, about 15 minutes. Stir Chorizo mixture, cilantro and oregano into bread. Mix in enough broth to moisten. Spoon into prepared dish. Cover with battered foil. (can be made 1 day ahead. Cover; chill)

Bake until heated through, about 45 minutes to 1 hour.



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