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LOCATION: Recipes >> Poultry >> Stuffing 23

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CORNBREAD STUFFING WITH CHORIZO AND CHILES

3/4 pound Chorizo sausage
2 cups yellow cornmeal (stoneground preferably)
2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
2 cups buttermilk
4 large eggs, slightly beaten
1/2 cup unsalted butter, melted
2 cups canned cream style corn
2 cups grated pepperjack cheese
8 oz. diced green chiles
1 cup minced onion
1/2 cup chopped cilantro

Preheat oven to 350 degrees

Cook chorizo thouroughly. Cut to 1/4 inch slices. Mix cornmeal,
salt, baking powder and baking soda in medium bowl. Combile chorizo
and remaining ingredients. Add cornmeal mix and completely blend.
Divide between two oiled baking pans. Bake approximately 40 minutes,
or until toothpick inserted comes out clean. Cool completely then
crumble for dressing.

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