Recipe Index: Janos Wilder

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Corn Bread and Chorizo Stuffing

Yield: 3 Quarts

Ingredients:

1 loaf blue corn bread cut into 1" cubes
1 Cup diced smoked poblano chiles
2 Cup medium diced celery
2 Cups medium diced onions
2 Cups medium diced portobello mushrooms
2 TBSP freshly chopped garlic
olive oil to saute with
1 TBSP rubbed sage
salt and pepper
4 Cups small diced Spanish or Portuguese chorizo
3 Cups hot chicken stock

Procedure:

1. Saute the chiles, celery, onions, mushrooms and garlic in the olive oil until cooked through seasoning with salt and pepper and mix in the sage at the end. Let Cool.

2. Lightly toss with the blue corn bread and chorizo moistening with the chicken stock. Use more chicken stock as needed to moisten the stuffing with letting it get soggy.