Recipe courtesy of Courtney Weiner

Southwest Stuffing

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3 cups country white bread, cubed and toasted

3 cups whole wheat bread, cubed and toasted

1 pound andouille sausage

4 ounces (1 stick) butter

2 onions, chopped

1/4 cup roasted garlic

1/2 cup corn kernels

1/4 cup roasted green chiles

1/4 cup cilantro, chopped

1/4 cup parsley

2 teaspoon chili powder

1 cup pumpkin seeds, toasted

1 cup chicken stock


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