Best 2 Hatch Chile Cornbread Stuffing Recipes

Autumn gatherings and celebrations are the perfect occasion to indulge in comforting and flavorful dishes. Among these culinary delights, hatch chile cornbread stuffing stands out as an irresistible treat. This dish combines the savory flavors of roasted hatch chiles, the sweetness of cornbread, and a blend of aromatic herbs and spices to create a side dish that elevates any meal. Whether you're hosting a Thanksgiving feast or simply seeking a heartwarming dish to enjoy on a chilly evening, hatch chile cornbread stuffing is sure to become a beloved recipe in your kitchen.

Let's cook with our recipes!

CHORIZO-GREEN CHILE STUFFING

Chorizo-Green Chile Stuffing image

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, diced
3 stalks celery, diced
Kosher salt
1 pound bulk chorizo
3 cloves garlic, finely chopped
10 fresh sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped
10 cups 1-inch cubes stale cornbread (about 2 pounds)
2 cups diced roasted green chiles (frozen or canned; preferably Hatch chiles)
3 to 4 cups chicken stock

Steps:

Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion and celery, season with salt and cook, stirring, until softened, about 8 minutes. Add the chorizo and cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the garlic and cook 1 to 2 more minutes. Add the sage and rosemary and cook 1 more minute, then remove from the heat.
Combine the cornbread, chiles and sausage mixture in a large bowl. Add 3 cups chicken stock and toss with your hands until the bread is very moist, adding up to 1 more cup stock if needed. Season with salt. Transfer to a 3-quart baking dish and bake until the stuffing is hot throughout and golden brown on top, 30 to 35 minutes.

SOUTHWEST CORN BREAD STUFFING WITH CORN AND GREEN CHILIES

Southwest Corn Bread Stuffing with Corn and Green Chilies image

Categories Side Bake Thanksgiving Corn Hot Pepper Fall Jalapeño Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 12

Ingredients

10 tablespoons unsalted butter
1 1/4 cups chopped seeded fresh Anaheim chilies* (8 ounces)
1 1/4 cups chopped seeded fresh poblano chilies * (8 ounces)
3 large jalapeño chilies, seeded, chopped
2 1-pound packages frozen petite yellow corn kernels, thawed
1 1/4 cups chopped green onions
2/3 cup chopped fresh cilantro
Buttermilk Corn Bread , 1 day old
4 large eggs
1/4 cup sugar
2 1/4 teaspoons salt
1/2 teaspoon ground black pepper

Steps:

Melt butter in heavy large skillet over medium-high heat. Add all chilies; sauté until beginning to soften, about 8 minutes. Stir in 1 package corn and green onions. Transfer to very large bowl. Mix in cilantro. Coarsely crumble corn bread into vegetable mixture; toss to blend.
Blend second package of corn, eggs, sugar, salt, and pepper in processor to coarse puree. Stir mixture into stuffing.
To bake stuffing in turkey:
Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
To bake all of stuffing in baking dish:
Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
Available at Latin American markets and many supermarkets.

Tips:

Choose the right Hatch chiles. For the best flavor, use fresh Hatch chiles that are roasted and peeled. If you can't find fresh Hatch chiles, you can use canned or dried chiles, but the flavor will not be as good.
Roast the Hatch chiles before using them. Roasting the chiles brings out their smoky flavor and makes them easier to peel. To roast the chiles, place them on a baking sheet and broil them for 5-7 minutes per side, or until they are blackened. Once the chiles are roasted, remove them from the oven and let them cool slightly. Then, peel and seed the chiles.
Use a combination of bread cubes and cornbread cubes. This will give the stuffing a more complex flavor and texture.
Add plenty of seasonings to the stuffing. This will help to enhance the flavor of the chiles and the other ingredients.
Cook the stuffing until it is golden brown and crispy. This will ensure that the stuffing is cooked through and has a delicious flavor.

Conclusion:

Hatch chile cornbread stuffing is a delicious and easy-to-make side dish that is perfect for any occasion. With its smoky flavor and complex texture, this stuffing is sure to be a hit with your family and friends. So next time you're looking for a side dish that will wow your guests, give Hatch chile cornbread stuffing a try.