- 1 pound chorizo, casing removed, or 1 pound hot breakfast sausage
- 2 large onions, diced
- 2 stalks celery, diced
- 3 tablespoons olive oil
- 4 cloves garlic, minced, or 1 tablespoon prepared minced garlic
- 12 to 14 cups cubed white bread
- 1 can (4 ounces) green chiles, drained
- 1/2 cup chopped fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 can (15 1/2 ounces) yellow corn, drained
- 2 eggs, beaten
- 1-1/2 cups chicken stock
- Preheat oven to 350 F. Grease 9-by-13-inch casserole dish or two 8-inch pans; set aside.
- In large skillet over medium heat, brown sausage, onions and celery in olive oil until onions begin to soften. Add garlic, and cook for 3 minutes longer. Remove from heat.
- In large bowl, combine bread cubes, chiles, parsley, cumin, salt, corn, eggs and chicken stock, and mix well. Allow mixture to sit for about 10 minutes, or until bread absorbs liquid, stirring occasionally. Mixture should be moist, but not soggy. Add additional chicken stock, a little at a time, if needed, until desired consistency is reached.
- Spread mixture in prepared pan(s).
- Bake for 35 to 40 minutes, or until top is golden brown. Let cool slightly before serving.
Southwesterners enjoy a little heat in their holiday meals. Chiles, corn, cumin and chorizo — staples of Southwestern cooking — deliver a kick to this traditional dish.
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