Masa Cornbread Stuffing with Chiles

Name: Masa Cornbread Stuffing with Chiles
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Southern
Ingredients: 510 grams fresh Anaheim chiles (about 6 large), seeded, chopped (scant 4 cups); 1 teaspoons freshly ground black pepper; 1 Tbsp coarse kosher salt; 4 larges eggs; 237 milliliters chopped fresh cilantro; 5 garlic cloves, minced; 1 teaspoons ground cumin; 237 milliliters large fresh jalapeño chiles, seeded (if desired), chopped (about; 237 milliliters low-salt chicken broth; 170 grams Monterey Jack cheese, cut into 1/3-inch cubes (optional); 1 teaspoons dried oregano; 710 milliliters 18 ounces fresh poblano chiles, seeded, chopped (about; 2 Tbsps ground New Mexico chiles; 237 milliliters (2 sticks) unsalted butter; 710 milliliters chopped white onions

Masa Cornbread Stuffing with Chiles might be just the side dish you are searching for. One portion of this dish contains roughly 7g of protein, 21g of fat, and a total of 253 calories. This gluten free, primal, and vegetarian recipe serves 12. Head to the store and pick up anaheim chiles, cilantro, oregano, and a few other things to make it today. It will be a hit at your Thanksgiving event. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Melt butter in large skillet over medium-highheat.

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Butter

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Frying Pan

Add onions and garlic; sautéuntil tender, about 5 minutes.

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Garlic

Onion

Add all chiles;sauté until beginning to soften, 12 to 14minutes. Stir in ground chiles and next 4ingredients.

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Chili Pepper

Transfer vegetable mixture tobowl. DO AHEAD: Can be made 1 day ahead.Cool, then cover and chill.

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Vegetable

Preheat oven to 375°F. Butter 15 x 10 x 2-inch glass baking dish. Stir cilantro intovegetable mixture.

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Cilantro

Butter

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Glass Baking Pan

Oven

Place cornbread cubes invery large bowl; add vegetable mixture andtoss gently. Toss in cheese, if using.

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Cornbread

Vegetable

Cheese

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Bowl

Whiskeggs and broth in medium bowl, then pourover stuffing and toss gently to moisten.

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Stuffing

Broth

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Bowl

Transfer stuffing to prepared dish. Cover dishwith buttered foil, buttered side down.

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Stuffing

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Aluminum Foil

Bake stuffing until heated through,about 30 minutes.

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Stuffing

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Oven

Remove foil; bake untiltop is golden, about 30 minutes longer.

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Oven

Aluminum Foil

Equipment

Ingredients

Servings:

510grams

fresh Anaheim chiles (about 6 large), seeded, chopped (scant 4 cups)1teaspoons

freshly ground black pepper 1Tbsp

coarse kosher salt 4larges

eggs 237milliliters

chopped fresh cilantro 5

garlic cloves, minced 1teaspoons

ground cumin 237milliliters

large fresh jalapeño chiles, seeded (if desired), chopped (about 237milliliters

low-salt chicken broth 170grams

Monterey Jack cheese, cut into 1/3-inch cubes (optional)1teaspoons

dried oregano 710milliliters

18 ounces fresh poblano chiles, seeded, chopped (about 2Tbsps

ground New Mexico chiles 237milliliters

(2 sticks) unsalted butter 710milliliters

chopped white onions

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The J.J. Prum Graacher Himmelreich Kabinett Riesling with a 4.4 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.