POBLANO CHILE AND PUMPKIN SEED STUFFING
Categories Milk/Cream Onion Pepper Side Bake Thanksgiving Stuffing/Dressing Fall Cilantro Seed Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes about 12 cups
Number Of Ingredients 12
Steps:
- Lay chiles on their sides on racks of gas burners and turn flames on moderately high. (Or arrange chiles on rack of a broiler pan about 2 inches from heat.) Roast chiles, turning with tongs, until skins are blackened, 5 to 8 minutes.
- Transfer to a bowl, then cover and let steam 10 minutes. Peel chiles and discard seeds, ribs, and stems, then coarsely chop.
- Preheat oven to 325°F.
- Cook chiles, onion, garlic, cumin, salt, and oregano in 1 1/4 sticks butter in a large heavy skillet over moderate heat, stirring, until onion is slightly softened, about 5 minutes. Add cream and simmer, stirring, 1 minute. Transfer mixture to a large bowl and toss with corn bread crumbs.
- Toast pumpkin seeds in cleaned skillet over moderate heat, stirring constantly, until puffed, 5 to 8 minutes (seeds will pop as they puff). Remove from heat and stir in remaining 1/2 tablespoon butter and salt to taste. Add to corn bread mixture with cilantro and drizzle with broth, tossing to combine. (Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.)
- Transfer stuffing to a buttered 3-quart shallow baking dish. Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until top is crisp and stuffing is heated through, about 30 minutes more.
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Farman Khani
[email protected]This stuffing is a bit expensive to make, but it's a special occasion dish. I only make it for Thanksgiving and Christmas.
Aptisam Khan
[email protected]This stuffing is a lot of work to make, but it's worth it. The flavor is amazing!
Saphiya Saphiya
[email protected]I found that this stuffing was a bit dry. I added some extra chicken broth and it helped to moisten it up.
Kd Par
[email protected]This stuffing is a bit spicy, so if you don't like spicy food, you may want to reduce the amount of poblano chiles.
Inathi Mnyimba
[email protected]I made this stuffing for a vegetarian Thanksgiving dinner and it was a huge success! Everyone loved the flavor and texture.
Letshego Letooane
[email protected]This stuffing is a great way to sneak some vegetables into your Thanksgiving dinner.
Azeez Fuad
[email protected]I love the smoky flavor that the poblano chiles add to this stuffing.
Aqsa Altaf
[email protected]This stuffing is a great way to use up leftover pumpkin seeds. It's also a delicious and healthy alternative to traditional bread stuffing.
Xhaikh Zada
[email protected]I've made this stuffing several times now and it's always a winner. It's the perfect combination of flavors and textures.
Williams Smith
[email protected]This is my new favorite stuffing recipe! It's so easy to make and the flavor is amazing.
Haqnawaz gujjar
[email protected]I made this stuffing for a potluck and it was a huge success! Everyone raved about the flavor and asked for the recipe.
Dan Lesperance
[email protected]This stuffing was a hit at our Thanksgiving dinner! The poblano chiles and pumpkin seeds added a unique and delicious flavor that everyone loved.