Shelly's Recipe

CORNBREAD AND SAUSAGE STUFFING II

Category: Dressing and Stuffing

2 tsp olive oil
1 clove garlic, minced
1/2 cup butternut squash, diced
1/4 cup carrots, diced
1/4 cup sun dried tomatoes, diced
1/4 cup chorizo sausage, cooked, drained and crumbled
2 tsp ground cumin
2 tbsp bread crumbs
1/2 cup stale cornbread, crumbled
1 egg, beaten
1-2 oz turkey or chicken stock
Salt and pepper, to taste

Preheat oven to 350. Heat olive oil in pan. Saute garlic until soft. Add squash and carrots, sauteing until tender. Add spices and tomatoes. Warm but do not overcook. Set aside to cool. Combine cornbread, crumbs and chorizo in a bowl. Add vegetable mixture and toss together. Add egg. Toss to mix. Add small amounts of stock, tossing mixture to achieve stuffing consistency. Bake in a covered dish at 350 for 30 minutes.