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Cilantro and Peppers Dressing - Change of pace at Thanksgiving

Lawn Ranger
Lawn Ranger Posts: 5,467
edited November -1 in EggHead Forum
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]Hope you enjoy.[p] Cilantro and Peppers Dressing
from Ole Joe's Kitchen[p]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
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[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]And as Ole Joe used to say..."remember that you are beautiful and loved"[p]Makes me hungry just thinking about it.

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