| Ingredients: | 3T butter
1 lb. Italian sausage
1/2C diced celery
1C diced onion
2 cloves garlic, chopped
1C green Chile, roasted, peeled, diced
4 eggs
1/2C milk
1C chicken stock
1T salt
1tsp black pepper
1/4tsp nutmeg
2T chopped, fresh parsley
2T chopped, fresh oregano
6C cubed, day old cornbread (or dried in low heat oven)
3C cubed sourdough or other favorite bread |
| Directions: | Preheat oven to 325
Heat butter in a large skillet, add sausage. Brown meat using spatula to break into small chunks. When cooked, remove meat, drain excess fat - leaving behind 2T.
Return pan (with 2T drippings) to med heat and add celery, onion, green Chile, and garlic. Cook until veggies sweat and are translucent.
Deglaze pan by adding 2T chicken stock stirring to scrape up any caramelized bits from bottom.
Return sausage to pan and mix to combine.
Place all pan ingredients in bowl and cool about 20 min in fridge.
In a large bowl, whisk eggs, milk, stock, S & P, nutmeg, and fresh herbs. Add cooled veggie mixture and cubed breads. Toss well. Place in buttered 3Qt baking dish and bake 35-40 min until nicely browned. |