Get Stuffed

The grotty bit of paper that the stuffing recipe started from got lost in the cleanup this year, but I wrote this down from memory on Monday, so its probably not _too_ far wrong. If you taste it before you add the bread and bake it you'll swear you put in too much chilli and its going to take someones head off, but it always seems to come good in the end...

From memory:

500g italian sausage, skinned and crumbled (used half chorizo this year)
4 cloves garlic, diced
3 cups onions, chopped
3 cups celery, chopped
1/2 cup fresh jalapeno peppers, diced
4 teaspoons ground cumin seed
2 tablespoons chili powder
2 cups walnuts, chopped
corn bread and/or regular bread. I can't remember what the recipe specified for amount here, but I used (scaled to a single batch of stuffing) 1 loaf of cornbread from Mouse's recipe and about 1/2 a vienna loaf of white. Cut it all into ~1" cubes.
1/2 cup fresh coriander, chopped
1 cup chicken stock

Saute the sausage in a bit of butter til browned (~8-10 minutes) then add garlic, onions, celery, and jalapenos and saute til softened (~10 minutes). Stir in cumin, chili and walnuts over heat until thoroughly mixed, then remove. Add bread and cornbread. (At this stage, before or after the bread, you can cover and refrigerate overnight.)

Add the fresh coriander and stuff the bird. Put the leftovers in a baking dish and sprinkle the chicken stock over it. Cover with foil and bake at 220 for about half an hour, then remove the foil and give it another 20 minutes to brown.

The recipe I took this from claimed to feed 10, but they must be voracious eaters those 10; I've found it'll do about twice that. I tripled it for 55 this year, and it came out about right.