Southwestern Cornbread Dressing With Green Chiles Recipes

GREEN CHILE CORNBREAD

Steps:

• Preheat oven and prep baking dish: Preheat oven to 400°F. Grease a 3-quart baking dish.

SOUTHWESTERN CORNBREAD DRESSING WITH GREEN CHILES

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.

HATCH CHILE CORNBREAD STUFFING

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.

SPICY CORNBREAD WITH GREEN CHILES

Steps:

• Preheat oven to 425 degrees. Butter a 12-cup muffin pan. In a large mixing bowl, mix together the cornmeal, flour, sugar, baking powder, salt and pepper. Make a well in the center of the mixture and add the egg, buttermilk, oil, corn, chiles and cayenne. Whisking from the center, combine the ingredients into a loose and slightly lumpy batter. Pour the batter into the prepared muffin cups, place a chile stem end upright in the top of each muffin and bake for 15 minutes, or until the muffins begin to pull away from the sides of the pan. Place the pan on a rack to cool for about 10 minutes, and serve warm or at room temperature.

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.

SOUTHERN CORNBREAD DRESSING

Steps:

• Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
• Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
• Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
• Bake in the preheated oven 30 minutes, or until golden brown.