Soyrizo and Chili Stuffing for a crowd, I adapted this.

[Guest guest]

We had this for Thanksgiving and will make for

Christmas too.

 

Soyrizo and Chili Stuffing

 

1 pound Soyrizo or Tofurky Italian sausage

2 tablespoons olive oil

1 large onion, chopped

3 celery ribs, chopped

1 medium poblano, Anaheim, or green bell pepper,

seeded, membrane removed and chopped

1 fresh jalapeno pepper, seeded, membrane removed and

minced

2 garlic cloves, minced

1 tablespoon chili powder

1 tablespoon dried oregano

2 teaspoons ground cumin

10 cups crumbled cornbread, dried overnight

2 cups shredded sharp cheddar cheese

2 cups fresh or thawed frozen corn kernels

1/3 cup chopped fresh cilantro

2 large eggs, beaten

1 to 1 1/2 cups vegetable broth, as needed

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper

 

If using Soyrizo, cut it into 1/2-inch dice. In a

large skillet, heat the oil over medium heat. Add the

Soyrizo; if using Tofurky Italian sausage,dice and add

it into the pan. Cook, uncovered, stirring

occasionally, until browned, about 3 minutes for

Soyrizo and about 3 minutes for Italian sausage. Using

a slotted spoon, transfer the Soyrizo or sausage to a

plate, leaving the oil in the skillet.

Add the onion, celery, poblano pepper, jalapeno

pepper, and garlic to the skillet. Cook over medium

heat, stirring often, until the onion is golden, 8 to

10 minutes. Add the ground chilies, oregano, and cumin

and stir for 1 minute.

Transfer the vegetable-chili mixture to a large bowl.

Mix in the cornbread, reserved Soyrizo, cheese, corn

and cilantro. Gradually beat in the eggs and about 1

cup broth until the stuffing is evenly moistened but

not soggy. Season with salt and pepper. Place in a

lightly oiled casserole, drizzle with 1/2 cup broth,

cover, and bake as a side dish. Yields 12 cups.

 

 

 

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