Southwest Corn Bread Stuffing with Corn and Green Chilies

Name: Southwest Corn Bread Stuffing with Corn and Green Chilies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Southern
Ingredients: 3 larges jalapeño chilies, seeded, chopped; 1 Buttermilk Corn Bread, day old; 907 grams packages frozen petite yellow corn kernels, thawed; 4 larges eggs; 158 milliliters chopped fresh cilantro; 296 milliliters chopped green onions; 1 teaspoons ground black pepper; 227 grams 1/4 cups chopped seeded fresh poblano chilies; 2 teaspoons salt; 59 milliliters sugar; 10 Tbsps unsalted butter

Southwest Corn Bread Stuffing with Corn and Green Chilies is a vegetarian side dish. This recipe serves 12. One serving contains 209 calories, 5g of protein, and 12g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. If you have salt, cilantro, petite corn kernels, and a few other ingredients on hand, you can make it. Thanksgiving will be even more special with this recipe. This recipe is typical of Southern cuisine.

Instructions

Melt butter in heavy large skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add all chilies; sauté until beginning to soften, about 8 minutes. Stir in 1 package corn and green onions.

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Green Onions

Chili Pepper

Corn

Transfer to very large bowl.

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Bowl

Mix in cilantro. Coarsely crumble corn bread into vegetable mixture; toss to blend.

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Cornbread

Vegetable

Cilantro

Blend second package of corn, eggs, sugar, salt, and pepper in processor to coarse puree. Stir mixture into stuffing.

Ingredients you will need

Stuffing

Pepper

Sugar

Corn

Egg

Salt

Loosely fill neck and main cavities of turkey with stuffing.

Ingredients you will need

Stuffing

Whole Turkey

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.

Ingredients you will need

Stuffing

Butter

Broth

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Baking Pan

Aluminum Foil

Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing.

Ingredients you will need

Stuffing

Whole Turkey

Equipment you will use

Oven

Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.

Ingredients you will need

Stuffing

Equipment you will use

Oven

Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe.

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Butter

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Glass Baking Pan

Oven

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

Ingredients you will need

Stuffing

Equipment you will use

Aluminum Foil

Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

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Oven

* Available at Latin American markets and many supermarkets.

Equipment

Ingredients

Servings:

3larges

jalapeño chilies, seeded, chopped 1

Buttermilk Corn Bread, day old 907grams

packages frozen petite yellow corn kernels, thawed 4larges

eggs 158milliliters

chopped fresh cilantro 296milliliters

chopped green onions 1teaspoons

ground black pepper 227grams

1/4 cups chopped seeded fresh poblano chilies 2teaspoons

salt 59milliliters

sugar 10Tbsps

unsalted butter

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Cornbread. 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 Schlossgut Diel Nahe Riesling Kabinett with a 4.2 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.