Southwest Corn Bread Stuffing With Corn And Green Chilies

Recipe Ingredients

10 tablespoons	150ml	Unsalted butter
1 1/4 cups	182g / 6.4oz	Chopped seeded fresh Anaheim chilies - (8 oz)
1 1/4 cups	182g / 6.4oz	Chopped seeded fresh poblano chilies - (8 oz)
3 cups	438g / 15oz	Jalapeño chilies - seeded, chopped (large)
2		Frozen petite yellow corn kernels - (1 lb ea), thawed
1 1/4 cups	78g / 2.8oz	Chopped green onions
2/3 cup	10g / 0.4oz	Chopped fresh cilantro
		Buttermilk Corn Bread, 1 day old - (see recipe)
4		Eggs (large)
1/4 cup	49g / 1.7oz	Sugar
2 1/4 teaspoons	11ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

Melt butter in heavy large skillet over medium-high heat. Add all chilies; saute until beginning to soften, about 8 minutes. Stir in 1 package corn and green onions. Transfer to very large bowl. Mix in cilantro. Coarsely crumble corn bread into vegetable mixture; toss to blend.

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

To bake stuffing in turkey: Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered-side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.

To bake all of stuffing in baking dish: Preheat oven to 350 degrees. Generously butter 13- by 9- by 2-inch glass baking dish. Transfer stuffing to prepared dish. Cover with buttered foil, buttered-side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

This recipe yields 10 to 12 servings.

Source:
Bon Appetit, November 2001

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