The best delicious Corn Bread, Green Chili And Pine Nut Stuffing recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Corn Bread, Green Chili And Pine Nut Stuffing recipe today!
Hello my friends, this Corn Bread, Green Chili And Pine Nut Stuffing recipe will not disappoint, I promise! Made with simple ingredients, our Corn Bread, Green Chili And Pine Nut Stuffing is amazingly delicious, and addictive, everyone will be asking for more Corn Bread, Green Chili And Pine Nut Stuffing.
What Makes This Corn Bread, Green Chili And Pine Nut Stuffing Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Corn Bread, Green Chili And Pine Nut Stuffing.
Ready to make this Corn Bread, Green Chili And Pine Nut Stuffing Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
Easy Corn Bread
1 c Raisins
1/3 c Tequila
2 lg Poblano chilies*
6 tb Butter; (3/4 stick)
2 c Chopped onions
1 1/2 tb Chopped fresh thyme
3/4 ts Dried marjoram; crumbled
3/4 ts Dried rubbed sage
1/2 Round loaf sourdough bread;
-crust trimmed, cut
; into 1/2-inch cubes
; (about 4 cups)
; (1-pound)
3/4 c Pine nuts; lightly toasted
2 lg Eggs; beaten to blend
1 1/4 c Canned low-salt chicken
-broth; (about)
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 350F. 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.
*Fresh green chilies, often called pasillas, available at Latin
American markets and some supermarkets.
Makes 8 servings.
Yields
1 servings
Leave a Reply