This is another recipe from Foods of the Sun Cookbook by Anne Lindsay Greer, that I have used countless times since the 1980s at Thanksgiving and Christmas get togethers. It really needs the related cornbread recipe. Also, it makes a big ol’ heap of stuffing, so I often halve the recipe – it also works without adding the sausage. And with the sausage, it’s a meal!
Corn-Pecan Stuffing
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Loading...Ingredients
- 8 c. cornbread (use Cornbread recipe on this blog)
- 6 English muffins
- 1/2 c butter
- 8 ribs of celery, chopped
- 2 onions, chopped
- 1 1/2 c. toasted pecans, chopped (Note 1)
- 2 red bell peppers, chopped (Note 2)
- 2 mild green chilies or poblano chilies, roasted, peeled and diced (Note 3)
- 1 lb bulk/breakfast or chorizo sausage (Note 4)
- 6 fresh sage leaves or 1/2 t dried sage
- 1 T. fresh oregano or 1/4 t dried oregano
- 2 T. fresh basil or 1/2 t dried basil
- 2 T. fresh parsley or 1 t. dried parsley
- 1/2 t. black pepper
- 1/4 t. cayenne pepper
- salt
- 1/2 c. turkey or chicken stock
- 2 1/2 c. heavy cream
Instructions
Oven will need to be preheated to 350F but you might have time to do that when you start sautéing the sausage.
Break or crumble cornbread and English muffins into coarse crumbs and place in large - seriously very large - bowl. If you make the whole recipe, unless you have a restaurant size bowl, you'll need more than one.
Heat 4 T butter in a skillet.
Add celery, onion and pecans and sauté until translucent.
Add with the red bell peppers and chilies to the bread. Go ahead and start mixing because the more you add, the bigger the volume!
Sauté the sausage in a medium skillet over med-high heat to brown. Add the sausage, oregano, sage, basil, parsley, pepper, cayenne, salt and stock to the dressing and mix well.
Melt the remaining butter and stir in.
Put in a casserole dish and pour the cream into the dressing.
Bake 45 - 60 minutes in a preheated 350F oven. (Note 5)
Notes
Note 1 - toast pecans in pre-heated 350F oven for 7-10 minutes. You'll probably smell when they are ready. Really enhances the flavor!!
Note 2 - I often sub the red bell pepper with green. Red looks really good but if all you have is green, use it.
Note 3 - honestly, over the years, I've just used a small can of diced green chilies. Sue me. This is all baked together for an hour and it's more about the flavor than the texture, IMHO.
Note 4 - I only used chorizo once. It's very messy and really adds a lot of that yummy but unnecessary red grease to the stuffing. It's great in breakfast tacos though.
Note 5 - huge casserole dish. maybe 2 if you make the full recipe.
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