Cornbread And Sausage Stuffing

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 14
• 2 cups yellow cornmeal
• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons salt
• 2 cups milk (do not use nonfat)
• 2/3 cup vegetable oil
• 2 large eggs
• 1 lb chorizo sausage, casings removed
• 2 1/4 cups onions, chopped
• 2 red bell peppers, chopped
• 1 anaheim chili, chopped
• 1/4 cup fresh cilantro, chopped
• 1 1/2 teaspoons dried oregano
• 2/3 cup canned chicken broth

Recipe

• 1 preheat oven to 400°f butter 13x9x2 inch glass baking dish.
• 2 combine first 5 ingredients in large bowl.
• 3 whisk milk, oil and eggs in medium bowl to blend.
• 4 add milk mixture to dry ingredients and stir just until blended.
• 5 transfer batter to prepared dish. bake until tester inserted into center comes out clean, about 25 minutes.
• 6 cool. (can be prepared 1 day ahead. cover & let stand at room temperature).
• 7 preheat oven to 375°f.
• 8 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.
• 9 transfer to large bowl, maintain oven temperature. butter 13x9x2 inch glass baking dish.
• 10 cook chorizo in heavy large skillet over medium-high heat until brown, crumbling with back of spoon, about 10 minutes.
• 11 reduce heat to medium-low. add onion, red peppers and chili; saute until tender, about 15 minutes.
• 12 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).
• 13 bake until heated through, about 45 minutes to 1 hour.