Best 3 Green Chili Stuffing Recipes

Prepare to embark on a culinary journey to satisfy your taste buds with the tantalizing flavors of green chili stuffing, a delectable dish that fuses the heat of chilies with the savory goodness of savory ingredients. Whether you seek a spicy adventure or a mild yet flavorful experience, this article will guide you through a curated selection of recipes, each offering a unique interpretation of this classic comfort food. From traditional New Mexican recipes to innovative fusion dishes, you'll discover a diverse range of options that cater to your culinary preferences. So, get ready to ignite your taste buds as we delve into the world of green chili stuffing, exploring the secrets behind this iconic dish and inspiring you to create your own culinary masterpiece.

Let's cook with our recipes!

CORN BREAD, GREEN CHILI AND PINE NUT STUFFING

Corn Bread, Green Chili and Pine Nut Stuffing image

Provided by Michael McLaughlin

Categories Nut Pepper Side Bake Thanksgiving Stuffing/Dressing Pine Nut Hot Pepper Fall Bon Appétit Peanut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 14

Ingredients

Easy Corn Bread
1 cup raisins
1/3 cup tequila
2 large poblano chilies*
6 tablespoons (3/4 stick) butter
2 cups chopped onions
1 1/2 tablespoons chopped fresh thyme
3/4 teaspoon dried marjoram, crumbled
3/4 teaspoon dried rubbed sage
1/2 1-pound round loaf sourdough bread, crust trimmed, cut into 1/2-inch cubes (about 4 cups)
3/4 cup pine nuts, lightly toasted
2 large eggs, beaten to blend
1 1/4 cups (about) canned low-salt chicken broth
*Fresh green chilies, often called pasillas, available at Latin American markets and some supermarkets.

Steps:

Cool corn bread completely. Cover and let stand at room temperature overnight.
Combine raisins and tequila in large saucepan. Simmer 5 minutes. Remove from heat. Let stand until most of tequila is absorbed, stirring occasionally, about 2 hours. Drain well.
Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.
Melt butter in large skillet over medium heat. Add chopped chilies, onions, thyme, marjoram and sage. Cook until onions just begin to color, stirring occasionally, about 10 minutes. (Bread, raisins and chili mixture can be made 1 day ahead. Cover separately. Store bread and raisins at room temperature; chill chili mixture.)
Crumble corn bread into large bowl. Add raisins, chili mixture, sourdough bread cubes and pine nuts. Toss to blend. Season stuffing to taste with salt and pepper. Mix eggs into stuffing.
To bake stuffing in turkey:
Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
To bake all of stuffing in baking dish:
Preheat oven to 350°F. Generously butter 8-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.

GREEN CHILI STUFFING

Green Chili Stuffing image

Published in Gourmet magazine, November 1992. This recipe is for baking the stuffing separately. It also can be used to stuff a 12- to 14-pound turkey with the changes noted next to the ingredients.

Provided by swissms

Categories < 60 Mins

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

2 cups finely chopped onions
2 cups finely chopped celery
8 tablespoons unsalted butter
2 (4 ounce) cans chopped mild green chilies (including juice)
2 pickled jalapeno peppers, minced (about 1 tablespoon, to taste)
3/4 teaspoon chili powder
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried oregano, crumbled
1 1/2 teaspoons ground cumin
salt, to taste
ground black pepper, to taste
1 cup finely chopped pecans, toasted lightly
1 lb homemade white bread (cut into 1/2-inch cubes, toasted, and cooled)
3/4 cup low sodium chicken broth (omit chicken broth if using to stuff a turkey)
2 tablespoons unsalted butter, cut into small pieces (omit if using to stuff a turkey)

Steps:

In a large skilled, cook the onion and celery in 8 T butter over medium heat, stirring occasionally, until softened and light golden. Add the green chilies with the juice, the jalapenos, chili powder, thyme, oregano, cumin and salt and pepper to taste. Cook the mixture, stirring, for 3 minutes.
Transfer the mixture to a large bowl, add the pecans, toasted bread cubes, and salt and pepper to taste. Combine the stuffing gently but thoroughly.
Note: if using to stuff a turkey, cool completely before stuffing the turkey.
Baking: Preheat oven to 325°F Spoon the stuffing into a buttered 3- to 4- quart casserole, drizzle it with the broth and dot the top with the additional 2 T butter. Bake the stuffing, covered, in the middle of the oven for 30 minutes. Uncover and bake 30 minutes more.

Nutrition Facts : Calories 406.8, Fat 26.5, SaturatedFat 10.4, Cholesterol 38.2, Sodium 847.7, Carbohydrate 37.9, Fiber 4.3, Sugar 6.2, Protein 7.2

BEST GREEN CHILI AND CORNBREAD STUFFING

Best Green Chili and Cornbread Stuffing image

This is a recipe that has been handed down to 3 generations. It is wonderful! If you don't like it spicy, you can leave out the chilis and jalapenos.

Provided by mhouze

Categories Healthy

Time 1h50m

Yield 15 serving(s)

Number Of Ingredients 10

Ingredients

1 bunch celery, chopped
2 tablespoons butter or 2 tablespoons margarine
2 onions, diced
16 ounces cornbread mix (Marie Callanders works best)
2 dozen small corn tortillas, ripped into small pieces
1 (10 ounce) box seasoned stuffing mix or 1 (10 ounce) box croutons
6 eggs, beaten
2 (4 ounce) cans diced jalapeno peppers
2 (7 ounce) cans diced green chilies
chicken broth

Steps:

Preheat oven to 350.
Boil celery until done.
In a skillet melt butter and sweat onions.
Add celery to onions and simmer.
In a giant mixing bowl mix corn bread mix, tortillas, stuffing mix, eggs, jalapenos and chilis.
Add celery and onion mixture.
Mix in 4 cans of broth, should be a soupy consistancy. Add more broth if needed.
Place mixture in a 11x13 glass baking dish and place in oven.
Check stuffing every 15 minutes, adding more broth when it starts to dry up. DO NOT LET IT DRY OUT!
Bake for a total of 1.5 hours.

Tips:

Soak the cornbread in broth or milk before adding it to the stuffing. This will help to keep it moist and flavorful.
Use a variety of vegetables in your stuffing. This will add color, texture, and flavor. Some good options include onions, celery, carrots, bell peppers, and mushrooms.
Don't be afraid to add some herbs and spices to your stuffing. This will help to give it a unique flavor. Some good options include sage, thyme, rosemary, and garlic powder.
If you are using ground beef or sausage in your stuffing, be sure to cook it thoroughly before adding it to the other ingredients.
Stuff the turkey or chicken loosely. This will allow the stuffing to expand as it cooks.
Bake the turkey or chicken according to the recipe instructions. The stuffing should be cooked through when the meat is done.

Conclusion:

Green chile stuffing is a delicious and versatile dish that can be enjoyed with a variety of meals. It is a great way to use up leftover cornbread, and it is also a good way to add some extra flavor to your turkey or chicken. With a little planning and preparation, you can easily make a delicious green chile stuffing that your family and friends will love.