LOCATION: Recipes >> Poultry >> Stuffing 04
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Stuffing 04
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SOUTHWEST STUFFING
1 cup chopped chayote (about 1 small)
4 jalapeno chiles, seeded and finely chopped
2 cloves garlic, finely chopped
1 large onion, finely chopped (about 1 cup)
1 cup butter or margarine
1 tbsp. snipped fresh cilantro
1 tsp. salt
1/2 tsp. dried thyme leaves
1/2 tsp. dried sage leaves
9 cups 1/2 inch cubes corn bread
1 cup chopped pecans
Cook and stir chayote, chiles, garlic and onion in butter in 10-inch
skillet until chayote is tender. Stir in cilantro, salt, thyme
and sage until well blended. Stir in about 1/3 of the corn bread
cubes. Turn mixture into deep bowl. Add remaining corn bread
cubes and the pecans; toss.
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