SantaFe.com

Ingredients

Filling

• 5 cups chopped onion (medium dice)
• 10 cloves chopped garlic
• 2 1/2 cups chopped celery
• 10 oz butter
• 2 1/2 cups chopped apples
• 2 cups chopped red bell peppers (medium dice)
• 1 cup chopped Italian parsley
• 1/2 cup chopped fresh sage
• 1/2 cup chopped cilantro
• 4 cups chopped artichoke hearts
• 6 eggs
• 1 tablespoon ground black pepper
• 2 tablespoons kosher salt
• 1/4 teaspoon cayenne
• Corn bread cut into one inch cubes
• 1 cup Cognac

Directions

1. In large sauté pan or sauce pot sweat the onions, garlic and celery in the butter. Set pan aside to cool.
2. In a large mixing bowl mix the apples, bell peppers, herbs, artichokes, corn bread and seasonings. Then add the butter and vegetables from the pan.
3. Crack eggs in a separate bowl whisk together with Cognac then pour over ingredients in large bowl. Thoroughly mix together squishing with hands and fingers to break up the corn bread a little.
4. Bake in a covered casserole dish or loaf pan at 375º for about 45 minutes. Remove cover for last 10 or 15 minutes to brown and crisp top.