12 ounces soyrizo
1 tablespoon olive oil
1 onion, chopped
3 celery ribs, chopped
1 green bell pepper, or red bell, if desired
1 jalapeno chile pepper, seeded and finely chopped
2 garlic clove, finely minced
1 tablespoon Mexican oregano
2 1/2 teaspoons cumin powder
16 ounces cornbread stuffing, I like Pepperidge Farm
2 cups canned corn, drained
1/3 cup cilantro, chopped
2 eggs, beaten
2 cups vegetable broth, more or less to desired moistness
salt and pepper, to taste
Spray a medium saute pan with cooking spray. Remove the soyrizo from the casing and add to the pan. Saute for 3 – 4 minutes. Remove from pan and set aside.
Heat the olive oil in the same pan. Add the onion, celery, bell pepper, jalepeno pepper and garlic. Saute until the onions are golden, 8-10 minutes. Add the spices and saute for 1 more minute.
Add the onion mixture to a very large bowl. Add in the cornbread, soyrizo, corn and cilantro. Slowly add in the eggs – it is easier if you mix by hand. Pour in the broth – 1/2 a cup at a time until you have the desired moistness. I usually add 1 1/2 cups broth to the mixture, then top with 1/2 cup broth once it is in the pan.
You can either use this as stuffing, or prepare as dressing a a 13″ x 9″ glass baking dish. Cover with foil, cook at 325 degrees for 20 minutes. Remove the foil and continue to cook for another 10 – 15 minutes or until lightly golden on top and hot throughout.
Nutritional Analysis Per Serving:
Fat: 11 grams total, 1 gram saturated
Cholesterol: 32 grams
Protein: 8 grams