Southwestern Corn Bread 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.

SOUTHWESTERN CORNBREAD CUSTARD STUFFING

Steps:

• Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the poblanos and bell pepper and cook, stirring occasionally, until tender and browned in spots, about 5 minutes. Add the scallion whites, thyme, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until the scallions are tender, 1 to 2 minutes. Set aside to cool slightly.
• Make the custard: Whisk the eggs, chicken broth, half-and-half, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the creamed corn, bread cubes, 2 cups cheese, the scallion greens and poblano mixture; toss gently until combined. Let sit until the bread is soaked, at least 30 minutes.
• Preheat the oven to 350˚. Butter a 3-quart baking dish. Transfer the stuffing to the prepared dish. Sprinkle with the remaining 1/2 cup cheese and dot with the remaining 2 tablespoons butter.
• Bake the stuffing until the custard is set and the top is browned, about 1 hour. Let cool at least 20 minutes before serving.

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 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.

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 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 CORNBREAD DRESSING

Steps:

• Melt butter on medium - low heat. Add celery, onion, garlic, corn, and green chili. Stir over low heat until combined. Add broth, stuffing mix, parsley, and poultry seasoning. Turn off heat and mix together. If mix is too dry for your desired consistency, add more broth very gradually. Bake at 350 degrees for 20 - 30 minutes until browned on top.
• This is tasty with poultry, beef, or pork. I now serve it every Thanksgiving as part of our dinner.