CORN BREAD, GREEN CHILI AND PINE NUT STUFFING
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
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.
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Courage Adela
[email protected]This stuffing is way too spicy for my taste.
Kasapuri Edgar
[email protected]I followed the recipe exactly and my stuffing turned out terrible. I don't recommend this recipe.
ana marin
[email protected]I made this stuffing for a potluck and it was a total flop. It was dry and flavorless.
sophia Finning
[email protected]This stuffing is a bit time-consuming to make, but it's worth it. It's so delicious!
khudhaifa Karama
[email protected]I'm not a big fan of cornbread stuffing, but this recipe changed my mind. It was so moist and flavorful.
Juliet Agyapong
[email protected]This stuffing is a great way to add some extra vegetables to your Thanksgiving meal.
bernard Mumbi
[email protected]I made this stuffing for a vegetarian Thanksgiving dinner and it was a big hit!
ARBAB KING
[email protected]I used fresh corn and green chilies in this stuffing and it was so delicious.
Daegon Frederick
[email protected]I added some chopped bacon to this stuffing and it was amazing!
Guillermo Mendez
[email protected]This stuffing is a bit spicy, but I love it that way. If you don't like spicy food, you can reduce the amount of green chilies.
Kendra Justice
[email protected]I've made this stuffing several times and it always turns out great. It's a keeper!
Chukwudi Precious
[email protected]This stuffing is a great way to use up leftover cornbread.
Diego Weston
[email protected]I love that this stuffing is made with canned corn and green chilies. It makes it so easy to make.
MajdIsTired
[email protected]This stuffing is so moist and flavorful. I always get compliments on it.
Sophia Addison
[email protected]I love the combination of cornbread, green chilies, and pine nuts in this stuffing.
Chrishawn Lewis
[email protected]This is my go-to stuffing recipe. It's always a hit with my family and friends.
Riya Islam
[email protected]This stuffing is so easy to make and it always turns out perfect. I love that I can use canned corn and green chilies.
MUHMMAD KAMRAN
[email protected]I'm not usually a fan of cornbread stuffing, but this recipe changed my mind. It was so moist and flavorful.
Kadyn Finamore
[email protected]I made this stuffing for a potluck and it was a total crowd-pleaser. Everyone loved the unique flavor combination.
naveed urrahman
[email protected]This stuffing was a hit at our Thanksgiving dinner! It had the perfect balance of flavors and textures.