12 C stale cornbread (or dried in the over), cut into 1 inch cubes
½ C chicken broth
1 C half-and-half
1 ¼ C Jaime’s Spanish Village Hot Green Salsa
1 lb. Mexican Chorizo
3 onion, finely chopped
3 celery ribs, finely chopped
2 medium red bell peppers, seeded, veined, and chopped
½ C pepita seeds
6 TBSP unsalted butter
2 TBSP fresh sage, minced
2 TBSP fresh thyme, minced
1 ½ tsp salt
1 tsp pepper
Combine the eggs, half-and-half, chicken stock and Jaime’s Spanish Village Hot Green Salsa in a large bowl, stirring to blend. Add the cornbread and toss gently, to coat the cubes, but not break them up too much. Set Aside.
Heat a large frying pan over medium heat. Remove the chorizo from casing and add meat to the pan, breaking up as it browns. Cook for about 10 minutes, until it has browned and released the fat. Remove meat from the pan with a slotted spoon and leave the remaining fats. Add the butter to the pan with the onion and cook for 5 mins, stirring occasionally. Add the celery and bell peppers and sauté for about 5 more minutes until softened. Finally, add the garlic and cook for 3-5 more minutes, watching for the garlic not to burn. Remove from heat. Stir in the herbs, pepita seeds, cooked chorizo, salt, and pepper. Pour mixture over the corn bread, tossing gently to combine. Cover and refrigerate for 2 hours to let flavors blend.
Lower the oven rack to middle position and heat oven to 400. Grease a large casserole dish (about 10 by 15 inches) with butter or shortening. Add mixture to baking dish and cook for about 35 minutes until golden brown. Enjoy!