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Thanksgiving Dressing a la Mexicana




Source of Recipe


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List of Ingredients







Ingredients
½ cup Pablano Pepper, de-veined, seeded, and diced

¼ cup Spanish onion, diced

1 Gold Bell Pepper, de-veined, seeded and diced

1 Red Bell Pepper, de-veined, seeded, and diced

1 Orange Bell Pepper, de-veined, seeded and diced

2 Stalks Celery, diced

2 Serrano peppers, diced

8 slices of Bacon (aprox. 6oz.) diced

6 oz. Owen’s country Sausage Medium

2 French Begets or 4 slices of Mrs. Baird’s bread

1 box Corn bread mix, cooked to directions on box

1 Garlic Clove

Handful Cilantro chopped

1 egg

2 cups Chicken Stock



Directions


Render Sausage and Bacon until well done. Do not drain… fat needed for flavor.

Add all peppers, onion, celery, and garlic clove to a large pan and sauté. Sweat vegetables until nice and tender, about 8-10 minutes.

Add handful of Cilantro.

Cube your bread or begets. Add to pan.

Add 1-cup cornbread to pan crumbled.

Add chicken stock to pan.

Pour contents into large bowl and add egg.

Pour contents into a 10x10-baking pan and cook at 375º for 8-10 minutes. Keep warm until you serve.


Recipe