Southwestern corn bread stuffing

1 servings

Ingredients

Quantity Ingredient
Buttermilk Corn Bread
6 tablespoons Butter; (3/4 stick)
1½ cup Chopped onions
1½ cup Chopped green bell peppers
4 larges Poblano chilies; stemmed, seeded,
; chopped
3 larges Jalapeno chilies; stemmed, seeded,
; chopped
¼ cup Chopped fresh sage or 4 teaspoons dried
; rubbed sage
1½ tablespoon Dried oregano
¾ cup Chopped fresh cilantro
1½ cup Crushed corn chips; (such as Fritos)
1½ cup Frozen corn kernels; thawed
3 larges Eggs; beaten to blend
1¼ cup Canned cream-style corn; (about)

Directions

Preheat oven to 325F. Cut corn bread into 4 equal pieces. Crumble 3 pieces onto large baking sheet (reserve remaining piece for another use). Bake until slightly dry, about 20 minutes. Transfer to very large bowl.

Melt butter in heavy large skillet over medium-high heat. Add onions, bell peppers, all chilies, sage and oregano and saute until vegetables are tender, about 10 minutes. Transfer to bowl with corn bread. Mix in cilantro, corn chips and corn kernels. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.

To bake stuffing in the turkey: Fill main turkey cavity with stuffing. Mix enough cream-style corn into remaining stuffing to moisten (about ½ to ¾ cup cream-style corn, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 40 minutes. Uncover and bake until top begins to brown, about 15 minutes.

To bake all stuffing in pan:

Preheat oven to 325F. Butter 13x9x2-inch baking dish. Mix in 1¼ cups cream-style corn into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until beginning to brown, about 20 minutes.

Makes 12 servings.

Bon Appetit November 1994

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