Best Southwestern Cornbread Custard Stuffing Recipes

SOUTHWESTERN STUFFING

Steps:

• Make Cornbread Stuffing, cooking 1 cup corn, 2 cups cubed winter squash and 3 cups chopped roasted poblanos with the onions. Toss in 1/2 cup toasted pumpkin seeds with the bread.
• Cornbread Stuffing: Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onion and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken or turkey broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 6 cups cubed stale cornbread and 8 cups white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, about 30 more minutes.

SOUTHWEST CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F. Place a large deep skillet over medium heat. Add the butter, onion, garlic, celery and chopped bell peppers. Saute and stir for 3-5 minutes, until soft. Then turn off the heat and salt and pepper to taste.
• Pour the Old El Paso Mexican Cooking Sauce into the skillet, followed by the green chiles, olives, cilantro, and dried stuffing. Stir to combine. Then toss in the shredded cheese, reserving a handful for the top.
• Spray a 9x13-inch baking dish with nonstick cooking spray. Then spoon the cornbread stuffing into the dish. Drizzle the stock over the top of the stuffing, covering the entire dish. Sprinkle the top with the remaining cheese and a little more cilantro.
• Bake for 30-35 minutes until the top is golden and the cheese has melted. Serve warm.

SOUTHWESTERN CORNBREAD STUFFING (DRESSING)

Steps:

• Preheat oven to 350 degrees f.
• To a large skillet add butter and melt over medium heat.
• Add onions and celery to skillet and cook for approximately 2 minutes, stirring occasionally.
• Add polblano and jalapenos and continue cooking until onions are transparent (about two additional minutes).
• Combine cooked vegetables, cilantro, bread crumbs, and spices in the large bowl, stir in the beaten eggs and broth and mix well(If still dry,add a little water).
• Spray a casserole dish with cooking spray and fill with dressing mixture.
• Cover and bake for one hour in a preheated 350 degree oven.
• Remove cover and bake for an additional 10-15 minutes, to lightly brown top of dressing.

SOUTHWESTERN STUFFING

Steps:

• How to make stuffing:
• 1. Cook vegetables, fruits, herbs and/or meat in butter, then add broth.
• 2. Toss with beaten eggs and cubed bread.
• 3. Transfer to a buttered baking dish and dot with butter or drippings. Bake, covered, at 375 degrees F, 30 minutes; uncover and bake until golden, about 30 more minutes (or cook the cooled stuffing in the turkey).

SOUTHWESTERN CORNBREAD

Steps:

• Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
• In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
• Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.

SOUTHWESTERN CORNBREAD STUFFING

Steps:

• Heat olive oil in a large skillet. Add onion and pepper and saute over medium heat until these vegetables are tender. Add the scallions, chili pepper and squash. Cook over low heat about 10 minutes, until the squash begins to soften.
• Stir in the cornbread and add enough stock to moisten the mixture lightly. It should be somewhat crumbly because it will pick up moisture from the squash as it cooks, as well as from the turkey or chicken.
• Season to taste with salt and pepper. Use to stuff poultry or bake in a buttered casserole alongside the poultry.

SOUTHWESTERN CORN BREAD STUFFING

Steps:

• Preheat oven to 325°F. 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 sauté 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 1/2 to 3/4 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 325°F. Butter 13x9x2-inch baking dish. Mix in 1 1/4 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.