Cilantro and Peppers Dressing

Lawn Ranger

Ingredients

1/4 cup unsalted butter
2 Tablespoons olive oil
1 1/2 cups chopped onion
1 1/2 cups diced red bell pepper
1 large green bell pepper, chopped
1 or 2 jalapenos, minced OR 2 or 3 jalapenos, seeded and minced, or, try a roasted poblano
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/2 teaspoon coarse ground black pepper or 1/8 teaspoon regular
1 package (7 ounces) unseasoned, dry bread crumbs
1 cup frozen corn kernels, thawed
1/2 pound pork sausage, mostly cooked and crumbled
1/3 - 1/2 cup chopped fresh cilantro
1/4 cup sliced green onions
1 cup chicken broth

Instructions

Preheat oven (or Egg) to 325 degrees. Melt butter with olive oil in medium/large skillet over medium heat. Add onions, peppers and jalapenos. Cook and stir 12 to 15 minutes (onion should be clear). Stir in salt, cumin and black pepper.

In a large bowl, combine bread crumbs, corn, sausage and cilantro. Add to this the mixture from the skillet and the chicken broth. Toss until well mixed.

Place in buttered casserole dish and top with green onions. Cover and bake 45 minutes or until hot.

Notes

One of my best buds (now deceased) gave me this recipe several years ago at Thanksgiving. I think it's one of the best I've ever eaten, and you certainly don't have to wait until Thanksgiving to enjoy it. As a matter of fact, it's great cold right out of the refrigerator as a meal by itself.

Number of Servings:

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