Cornbread-Pecan Stuffing

Cornbread-Pecan Stuffing

Course :	Cornbreads
From:	HungryMonster.com
Serves:	2

Ingredients:

8	cups	cornbread
6	pieces	english muffins
1/2	cup	butter
8	stalks	celery -- finely chopped
2	medium	onions -- finely chopped
1 1/2	cups	toasted pecans -- chopped
2	medium	red bell peppers -- finely chopped
2	medium	green chiles -- roasted, peeled and
1	pound	chorizo sausage -- (or bulk)
1	tablespoon	fresh oregano or 1/4tsp dried
6	tablespoon	fresh sage leaves or 1/2tsp dried
2	tablespoons	fresh basil or 1/2tsp dried
2	tablespoons	parsley or 1tsp dried
1/2	teaspoon	black pepper
1/4	teaspoon	cayenne pepper
1/4	teaspoon	salt to taste
1/2	cup	chicken stock
2 1/2	cup	heavy cream

Preparation:

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.