[CH] spicy Thanksgiving recipes

Judy Howle (howle@ebicom.net)
Fri, 20 Nov 1998 23:14:48 -0600 

SOUTHWESTERN STUFFING
          from Wen Zientek's A RecipeCard.com Thanksgiving

          This stuffing is certainly a change from the normal bread
          stuffing. There is a little bit of spice to the stuffing, but it is
          extremely flavorful. When it bakes it creates an incredible
          smell throughout the house. Use your favorite corn bread
          recipe or one of the ones that I have provided for the base.
          Chorizo is a spicy mexican sausage that is available at
          many grocery and specialty stores. 

              4 cups cubed corn bread 
              5 chorizo sausages 
              4 tablespoons butter 
              2 cups chopped onions 
              1 1/2 cup chopped bell peppers 
              5 large poblano chilies, stemmed, seeded,
              deveined, and chopped 
              1 1/2 cups thawed frozen corn 
              2 large anaheim peppers, stemmed, seeded, and
              chopped 
              1 cup coarsely crushed corn chips 
              2 cups grated Monterey Jack cheese 
              3 large eggs 
              1/4 cup chopped fresh sage 
              1 cup chopped fresh cilantro 
              2 cups canned cream style corn 

          Preheat the oven to 400 degrees. Spread out the corn
          bread cubes on a cookie sheet and bake until they are
          dried out, but not hard. Cook the chorizo in a large skillet
          until golden brown. Remove from the pan. Add the butter,
          onions, all of the peppers, and the thawed corn. Cook over
          medium heat until the vegetables begin to soften. Slice the
          chorizo into thin slices and return to the skillet. Place the
          corn bread cubes in a large bowl. Add the corn chips and
          cheese. In a separate bowl, beat the eggs. Blend in the
          sage, cilantro, and cream style corn until well blended.
          Add to the corn bread mixture and mix well. Fold in the
          vegetables and chorizo. 

          If you are stuffing the turkey: Lightly stuff the turkey right
          before placing in the oven. Make sure not to over stuff as
          the stuffing will expand during cooking. Place any extra in
          a small greased casserole and bake for the last half hour
          that the turkey is in the oven. 

          If you are not stuffing the turkey: Place in a large greased
          casserole and bake with turkey for 45 minutes. 

          SOUTHWESTERN CRANBERRY SAUCE
          Good Housekeeping magazine

          Yields: 2 cups 

              1 medium lemon 
              1 bag (12 ounces) cranberries (3 cups) 
              1/2 cup honey 
              1/4 cup cider vinegar 
              1 teaspoon mustard seeds 
              1/4 teaspoon salt 
              1/2 teaspoon ground black pepper 
              1 pickled jalapeņo chile, minced 

          1. With vegetable peeler, remove peel from lemon in
          1-inch-wide strips. Cut strips crosswise into very thin
          slivers. Wrap and refrigerate lemon.

          2. In 2-quart saucepan, heat all ingredients to boiling over
          high heat. Reduce heat to medium-low and simmer,
          covered, until most of the cranberries pop and mixture
          thickens slightly, about 5 minutes, stirring occasionally.
          Spoon into serving bowl; cover and refrigerate until well
          chilled, about 3 hours. Or, spoon into an airtight container
          and refrigerate up to 4 days. 
Judy "MsChile" Howle   

Flavors of the South; Recipes for "heat lovers"		
http://www.ebicom.net/~howle	

Hot and Spicy Food Editor at Suite 101
http://www.suite101.com/topics/page.cfm/462