Best Corn Bread Green Chili And Pine Nut Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEST GREEN CHILI AND CORNBREAD STUFFING



Best Green Chili and Cornbread Stuffing image

This is a recipe that has been handed down to 3 generations. It is wonderful! If you don't like it spicy, you can leave out the chilis and jalapenos.

Provided by mhouze

Categories     Healthy

Time 1h50m

Yield 15 serving(s)

Number Of Ingredients 10

1 bunch celery, chopped
2 tablespoons butter or 2 tablespoons margarine
2 onions, diced
16 ounces cornbread mix (Marie Callanders works best)
2 dozen small corn tortillas, ripped into small pieces
1 (10 ounce) box seasoned stuffing mix or 1 (10 ounce) box croutons
6 eggs, beaten
2 (4 ounce) cans diced jalapeno peppers
2 (7 ounce) cans diced green chilies
chicken broth

Steps:

  • Preheat oven to 350.
  • Boil celery until done.
  • In a skillet melt butter and sweat onions.
  • Add celery to onions and simmer.
  • In a giant mixing bowl mix corn bread mix, tortillas, stuffing mix, eggs, jalapenos and chilis.
  • Add celery and onion mixture.
  • Mix in 4 cans of broth, should be a soupy consistancy. Add more broth if needed.
  • Place mixture in a 11x13 glass baking dish and place in oven.
  • Check stuffing every 15 minutes, adding more broth when it starts to dry up. DO NOT LET IT DRY OUT!
  • Bake for a total of 1.5 hours.

CORN BREAD, GREEN CHILI AND PINE NUT STUFFING



Corn Bread, Green Chili and Pine Nut Stuffing image

Provided by Michael McLaughlin

Categories     Nut     Pepper     Side     Bake     Thanksgiving     Stuffing/Dressing     Pine Nut     Hot Pepper     Fall     Bon Appétit     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 14

Easy Corn Bread
1 cup raisins
1/3 cup tequila
2 large poblano chilies*
6 tablespoons (3/4 stick) butter
2 cups chopped onions
1 1/2 tablespoons chopped fresh thyme
3/4 teaspoon dried marjoram, crumbled
3/4 teaspoon dried rubbed sage
1/2 1-pound round loaf sourdough bread, crust trimmed, cut into 1/2-inch cubes (about 4 cups)
3/4 cup pine nuts, lightly toasted
2 large eggs, beaten to blend
1 1/4 cups (about) canned low-salt chicken broth
*Fresh green chilies, often called pasillas, available at Latin American markets and some supermarkets.

Steps:

  • 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 350°F. 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.

HATCH CHILE CORNBREAD STUFFING



Hatch Chile Cornbread Stuffing image

Provided by Food Network

Categories     side-dish

Yield Serves 8

Number Of Ingredients 16

3/4 c milk
8-ounces fresh corn kernels
4-ounces butter, melted
2 eggs, whisked
1 1/2 cups yellow corn meal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
10-ounces grated Monterrey Jack cheese
3-5 Hatch Green chiles, roasted, peeled, seeded, deveined and chopped
4-ounces green onions, chopped
4-ounces celery, chopped
3- ounces dried figs, chopped
1/2 cup pinon nuts
1 cup chicken stock

Steps:

  • Preheat oven to 350 degrees F. Line a baking pan with parchment paper.
  • In a medium-sized bowl stir together milk, corn, butter and eggs.
  • In a large bowl whisk together cornmeal, baking powder, baking soda, salt and sugar. Add mixture from the medium-sized bowl to the dry ingredients and mix just until combined. Fold in the cheese and chile.
  • Pour into the baking pan. Bake 30 to 35 minutes, or until golden and a wooden pick inserted in the center comes out clean. Let it cool and tear it into small pieces and allow to dry over night.
  • In a saute pan, saute the onions, celery, figs and pinon nuts until golden brown. Add the corn bread mixture and stock and mix until just combined. Keep warm.

SOUTHWESTERN CORNBREAD DRESSING WITH GREEN CHILES



Southwestern Cornbread Dressing With Green Chiles image

This is a recipe from Southern Living 1994 Annual Recipes. I've adapted it to our tastes. It goes very well with Mexican Cranberries and Barbeque turkey.

Provided by Cincichic

Categories     Tex Mex

Time 1h

Yield 8-10 , 8-10 serving(s)

Number Of Ingredients 13

1/4 cup butter or 1/4 cup margarine
2 cups finely chopped onions
1 cup sliced celery
1 (14 1/2 ounce) can chicken broth
1 (17 ounce) can whole kernel corn, drained
2 (4 1/2 ounce) cans of chopped green chilies, drained
3 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon dried oregano
1/4 teaspoon pepper
6 cups cornbread, crumbs
1/2 cup chopped pecans, toasted

Steps:

  • Melt butter in a large Dutch oven; add onion and celery; and cook over medium-high heat, stirring constantly until tender.
  • Stir in broth and next 7 ingredients. Add cornbread crumbs and pecans, tossing until moistened; spoon into a greased 13x9x2 inch baking dish, and cover with aluminum foil.
  • Bake at 350 for 30 minutes or until thoroughly heated.

Nutrition Facts : Calories 189.5, Fat 11.8, SaturatedFat 4.3, Cholesterol 15.2, Sodium 582.6, Carbohydrate 20.2, Fiber 3.4, Sugar 5.5, Protein 4.7

Related Topics