Cornbread-Pecan Stuffing
| Yield: | 1 Servings |
| Categories: |
| 8 | c | Cornbread |
| 6 | English muffins | |
| 1/2 | c | Butter |
| 8 | Stalks celery; finely chopped | |
| 2 | Onions; finely chopped | |
| 1 1/2 | c | Toasted pecans; chopped |
| 2 | Red bell peppers; finely chopped | |
| 2 | Green chiles; roasted, peeled and diced, (or 2 poblano chiles) | |
| 1 | lb | Chorizo sausage; (or bulk) |
| 1 | tb | Fresh oregano or 1/4tsp dried |
| 6 | Fresh sage leaves or 1/2tsp dried | |
| 2 | tb | Fresh basil or 1/2tsp dried |
| 2 | tb | Parsley or 1tsp dried |
| 1/ ts black pepper | ||
| 1/ ts cayenne pepper | ||
| Salt to taste | ||
| 1/2 | c | Chicken stock; |
| 2 1/2 | c | Heavy cream |
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