SOUTHWEST CORN AND PEPPER STUFFING

SOUTHWEST CORN AND PEPPER STUFFING image

Number Of Ingredients 16

1 large onion, coarsely chopped
1 Large red pepper, diced
4 tbsp unsalted butter
16 ounces frozen corn
1/2 cup toasted pine nuts,coarsely chopped
cornbread, baked and crumbled ( I usually use 2 boxes of Jif cornbread mix)
2 cups shredded cheddar cheese
1/3 cup chopped cilantro
1-1/2 tbsp poultry seasoning
1-1/2 tsp sage
1-1/ tsp chili powder
1 tsp oregano, crumbled
1-1/2 tsps cumin ( I always use more, because I really like it)
1 cup chopped green chiles
1-1/2 cups chicken stock
1 pound chorizo

Steps:

Saute chorizo and set aside. Saute onion and pepper in choizo drippings, until soft. Transfer, using a slotted spoon to a small bowl. Add 2 tbsp butter to pan, add corn and cook for ten minutes. Combine crumbled corn bread, pine nuts, cheese and spices. Toss well to mix. Add chilies, reserved onion and pepper mixture, and corn to cornbread mixture, add 2 tbsp softened butter and one cup chicken stock. Toss again......Spoon into casserole and drizzle with extra one half cup stock. Cover with buttered foil and bake 40 to 45 minutes until hot. Serve at once.....