Mexican Cornbread Stuffing

Try this stuffing with an international flavor, Mexican Cornbread Stuffing!

photo by AdamSelwood

INGREDIENTS:

5 cups crumbled cornbread

1 pound fresh chorizo, castings removed

¾ cup diced onion

½ cup diced red bell pepper

½ cup diced green bell pepper

1 (4 ounce) diced green chilies

¼ cup shredded Cheddar cheese

¼ cup shredded Monterey Jack cheese

1 egg, lightly beaten

2 teaspoons chopped fresh cilantro

1 teaspoon hot pepper sauce

DIRECTIONS:

1. Heat oven to 350 degrees F. Grease a 2 quart baking dish and set aside.
2. Bake the cornbread crumbs on a baking sheet until lightly toasted, about 20 minutes, stir occasionally.
3. In a large skillet over medium to medium high heat cook the sausage. Remove to a bowl. Add the onion, and peppers to the skillet and cook until softened, about 5 to 7 minutes. Add to the bowl with the sausage. Then mix in the chilies, cheeses, egg, cilantro and hot pepper sauce. Add the cornbread and toss lightly just until mixed. Transfer to the prepared baking dish, cover, and bake for 40 minutes. Remove the cover and bake for an additional 10 minutes, until the top is golden brown.