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Tex Mex Stuffing

Now that this former city girl has become accustomed to the Southwest flavors, that would have to include spicy food and red meat. I’ve probably shaved off a couple of years of my life thanks to my diet.

Stuffing is my numero uno Thanksgiving dish, so this holiday not only am I sharing with you my personal recipe, I’m also kicking it up a bit. Texas style. I used beef stock in place of chicken (because Texas = red meat, duh), jalapeño cheddar sausage, sliced jalapeños and added in chopped candied pecans for good measure.

Ingredients for Tex Mex Stuffing

-9 cups cubed bread, toasted or dried

-1 teaspoon olive oil

РAbout 13 ounces of jalape̱o cheese sausage (amount can vary)

– 2 Tablespoons butter

– 1 medium onion diced (about 1 and 1/4 cups diced)

– 2-3 stalks of celery diced or about 1 cup diced

– 1 teaspoon sage

– 1 teaspoon salt

– 1 teaspoon pepper

– 2 eggs, whisked

– 1 ¾ cups of beef broth

– A healthy sprinkle of rosemary

– Vegetable oil spray

– Candied pecans

РFresh Jalape̱os

To make your Tex Mex stuffing, place cubed bread on aluminum foil-lined pan and toast in oven. Set to broiler setting on low. Check every couple of minutes, turning over bread cubes with a serving spoon until they reach the firmness of crispy croutons. Remove from oven.

Roughly chop sausage with a sharp knife. In a large pan, heat olive oil and cook sausage on medium-high heat. Add butter, then onion and celery. Add in sage, salt, and pepper.

Remove from heat, then add in eggs and beef broth. Mix bread croutons with broth mixture. Spray a large baking dish with vegetable oil, and scoop bread in. Sprinkle with dried rosemary. Bake your Tex Mex stuffing at 400 degrees, stirring every 15 minutes, until stuffing is dry enough.

Chop candied pecans and slice jalapeños. Sprinkle on top of your stuffing.

Now that’s stuffing, y’all.

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