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Cilantro and Peppers Dressing

Lawn RangerLawn Ranger Posts: 2
edited November -1 in Sides
<h4>Ingredients</h4>1/4 cup unsalted butter<BR>2 Tablespoons olive oil<BR>1 1/2 cups chopped onion<BR>1 1/2 cups diced red bell pepper<BR>1 large green bell pepper, chopped <BR>1 or 2 jalapenos, minced OR 2 or 3 jalapenos, seeded and minced, or, try a roasted poblano<BR>1/2 teaspoon salt <BR>1/4 teaspoon ground cumin<BR>1/2 teaspoon coarse ground black pepper or 1/8 teaspoon regular<BR>1 package (7 ounces) unseasoned, dry bread crumbs<BR>1 cup frozen corn kernels, thawed <BR>1/2 pound pork sausage, mostly cooked and crumbled<BR>1/3 - 1/2 cup chopped fresh cilantro<BR>1/4 cup sliced green onions<BR>1 cup chicken broth<h4>Instructions</h4><P>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.
<P>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.
<P>Place in buttered casserole dish and top with green onions. Cover and bake 45 minutes or until hot.</P><h4>Notes</h4>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.<p><b>Number of Servings:</b> </p><p><b>Time to Prepare:</b> </p>
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