This is a flexible recipe. SO you can customize it easily. It can go more Tex-Mex, or more Cajun. Or more "Southern" depending on which of the ingredients you switch out.
3- cups packaged cornbread stuffing mix.
1- stick of butter
2-3 Tbs dried Sage ( for more Tex-Mex - add 1 Tbs cumin )
1-1/2 cups chopped fresh Parsley
2- cups chopped celery
4- cups chopped onion1- 1/2 cups of chopped pecans
3- 4oz. cans of green chiles - or 5 to 7 fresh Poblanos - or 12 md-lg Jalapeños ( use green chiles if you do not want to roast the peppers. If you choose to roast - roast them over a flame, or under the broiler until the skin is blacked and mostly charred allow to cool, and use a paper towel to "skin" them, and discard the seeds unless you want it REALLY spicy!)
1- cup chicken broth ( I like to use Better Than Bouillon so I can adjust the strength of labor without adding liquid)
1- lb. of your favorite sausage - cubed into approx. 1/4'' pieces.
First cook cook the sausage in a large cast iron skillet. Brown it well - and remove it while leaving the fat in the pan. Now - cook the onions and celery in the skillet. Remove them - and next add a pinch or two of salt then add the pecans to the skillet and toast them.
Add all ingredients to a bowl, and add broth as needed to moisten. (* If you like a little sweet/tart surprise - add in some did cranberries. The un-sweetened ones. Not too many - just enough so that every few bites you get one
)
Put mixed ingredients in a casserole and bake at 350F for approx. 45 minutes - or until you get a clean toothpick when testing doneness.
Enjoy!
T
