6 c Cubed Cuban bread
1 lb Chorizo sausage, skinned and
Coarsely chopped
2 Stalks celery, diced
1 lg Carrot, peeled and diced
1 Red bell pepper, small dice
1 Leek, white and light green
Parts only, finely chopped
4 Garlic cloves, minced
1 Poblano chile, seeded &
Minced (optional)
6 c Corn bread, cubed
3 tb Chopped fresh marjoram
3 tb Chopped fresh oregano
3 tb Chopped fresh Italian parsly
1 1/2 c Chicken stock/turkey stock
Salt and pepper
Preheat the oven to 300 degrees. Spread the cubed Cuban bread on a baking
sheet and bake for about 15 minutes. (Do not overbake or the cubes will
get hard.)
Heat a large heavy skillet over mdedium heat, and saute the chorizo,
stirring occasionally, until crisp and lightly browned, about 10 minutes.
Stir in the celery, carrot, bell pepper, leek, garlic and chile. Saute
until soft, about 5 minutes; stirring occasionally.
Combine the toasted bread cubes, cornbread cubes and chorizo mixture in a
large bowl. Add the herbs and stock, and toss to combine well. Season to
taste with salt and pepper and spoon into a casserole. Serve immediately or
cover lightly and refrigerate up to 2 days or freeze up to two weeks.
Yields
8 Servings