Rochelle Wenger e-mailed me a recipe mystery last week, then solved it herself. Normally something like this would pass in and out of my consciousness, but in honor of Thanksgiving (next week — did you forget?) I’m taking note of the recipe in question — a stuffing made with cornbread and Portuguese sausage.

Wenger lost her copy and asked if I could help replace it. I found one — a Creole version from chef Elmer Guzman that was featured on the old "The Electric Kitchen" cooking show. But Wenger said the spice mix wasn’t what she remembered. Too bad. Then, a couple of hours later, another e-mail: The recipe had turned up and all was well.

So, a happy ending in time for the holiday. Both versions follow (Wenger’s first). Recipes for this particular combination are not exactly thick on the ground, so it’s interesting that these two are so different. Take your pick.

For both you must first bake a pan of cornbread, but Wenger says it’s worth the trouble. "I can vouch for this recipe," she said, "it is sooo ono." 

CORNBREAD AND PORTUGUESE SAUSAGE STUFFING

6 strips bacon, diced
12 ounces Portuguese sausage, diced
1/4 pound ground pork
1 onion, diced
2 large stalks celery, diced
1/2 cup chopped parsley
1 cup sliced green onions
1 can water chestnuts, chopped
1 tablespoon poultry seasoning
1 9-by-13-inch pan cornbread, in half-inch pieces, toasted
3 cups turkey or chicken broth
Salt and pepper, to taste

Preheat oven to 350 degrees.

Saute bacon, sausage and ground pork in skillet. When the meat is cooked through, add onion and celery. Cook 3 minutes.

Add parsley, green onions, water chestnuts and poultry seasoning.

Place cornbread in large bowl. Add ingredients from skillet, fat and all, and fold to combine. Moisten with broth to taste; adjust seasoning with salt and pepper. Place in baking pan and bake 45 minutes, covered. Serves 10.

Approximate nutritional information, per serving: (not including salt to taste): 47 calories, 21 g fat, 6 g saturated fat, 55 mg cholesterol, greater than 1,000 mg sodium, 53 g carbohydrate, 4 g fiber, 18 g sugar, 15 g protein

CREOLE CORNBREAD STUFFING

1 tablespoon vegetable oil
1/2 pound Portuguese sausage, chopped
1/2 cup chopped onion
1/4 cup chopped bell pepper
1/4 cup chopped celery
2 cups water or chicken stock
1 tablespoon Creole seasoning (see note)
2 cups cornbread cubes
1/4 cup shredded Parmesan cheese
Preheat oven to 325 degrees.

In a large skillet, heat oil and cook sausage a few minutes. Add onion, bell pepper and celery; saute until onion is transparent. Add water and seasoning; cook 2 to 3 minutes.

Stir in cornbread and half of cheese. Place in casserole dish, top with remaining cheese and bake 30 minutes, or until heated. Serves 10.

Approximate nutritional information, per serving: 200 calories, 10 g fat, 3 g saturated fat, 35 mg cholesterol, greater than 1,400 mg sodium, 19 g carbohydrate, 2 g fiber, 3 g sugar, 8 g protein

Note: To make your own Creole seasoning, mix equal parts pepper, onion powder, cayenne, oregano and thyme with 2 parts salt, garlic powder and paprika.

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Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S. Write "By Request," Honolulu Star-Advertiser, 7 Waterfront Plaza, Suite 210, Honolulu 96813. E-mail betty@staradvertiser.com.