Jalepeno Chili Cornbread Stuffing Waffles

My dear friend Patty and her husband came for dinner tonight.

This is her guest post.

She showed me this photo she had taken of Thanksgiving left overs.

I will be trying this recipe out.  It sounds wonderful.

She made cornbread stuffing with jalepenos for Thanksgiving and the leftovers became waffles with turkey, mashed potatoes and gravy on top.

She sent the recipe and today it arrived.  It was adapted from a recipe from Allrecipes.com

Patty's Cornbread Stuffing with Chilies and Jalepenos

1/4 cup butter
1 medium onion, chopped
1 stalk celery, chopped
1 1/2 cups chicken broth
1  Eight ounce package Pepperidge Farm Cornbread Stuffing
1/4 pound sage Jimmy Dean's Sausage
1 4.5 ounce can chopped green chilies, drained
2 tablespoons chopped fresh cilantro leaves
Jalepeno Peppers (she did not say how many)
craisins (she did not say how much)

1.  Heat oven to 350
2.  Melt butter, add onion and celery.  Cook to tender, crisp.  Remove from heat
3.  Add broth, stuffing, cooked sausage, chilies, jalepenos, craisins and cilantro.
4.  Mix lightly.  Spoon into greased 2 quart casserole.  Cover the casserole.
 5.  Bake for 30 minutes until mixture is hot.

Sour Dough Pizza Crust

Y'all know by now that I'm enjoying sourdough in every way I can think of.

Over the past few days I made 4 batches of sourdough cinnamon rolls.  That might have started a new family tradition.  They were spectacular.

Now I have 2/3 cup of left over sourdough starter and company coming for dinner to celebrate my husband's birthday.

He suggested home made pizza.  I have been making pizza dough for years and years.  Probably over 30 years as I was given a home made pizza dough recipe by a relative for my wedding shower.

Here is that original recipe.  I used it as the basis for this new one today.

Homemade Pizza Dough
From Cheryl Ross

4 cups flour
1 Tablespoon yeast
1 1/3 cup warm water
2 Tablespoons oil
1 teaspoon salt

Knead 10 minutes.  Cover with a damp cloth and let rise 2 hours.

Makes enough for 2 twelve inch pizzas.

Sprinkle pan with corn meal prior to placing dough on baking pan.

Bake 400 degrees for approx. 15 minutes.

Put pizza toppings on and bake for a few more minutes to melt cheese.

Sourdough Pizza Crust

4 cups all purpose white flour, I use Wheat Montana brand
2/3 cup proofed sourdough
1 teaspoon yeast
2 teaspoons vital wheat gluten
1 3/4 cup water about 125 degrees.
1 teaspoon salt
1/2 teaspoon Italian Herbs

Knead in Bosch mixer for 8 minutes.

Let sit for a couple hours.

Roll out on clay baking stone.

Since my baking stone is well seasoned I don't use cornmeal to keep the dough from sticking.

This dough was quite soft and sticky so I rolled it out with my unique dough roller from Pampered Chef.  You can see it in one of the pictures.

Then I let it raise in a warmish oven for 1 3/4 hours.

Take pizza stone with dough on it out of the oven and preheat oven to 400 degrees.

Using a fork, poke the pizza dough in several places so it does not puff up too much.

The first time I did this, it made a pocket bread because it puffed up so much.  Guess that would be a fun idea for a future batch.

Put in preheated oven and bake for 17 minutes.

Remove from oven, add toppings.  I used Ragu Pizza sauce, grated cheddar, grated Mozzarella, precooked sausage and pepperoni.

Return to oven and bake for 7 to 10 minutes.

Serve warm.