Poblano Cornbread Stuffing
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
1 batch of cornbread, coarsely crumbled (a recipe you like, or see below)
2 tablespoons olive oil
1 medium yellow onion, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
1/4 -1/3 cup chopped poblanos or jalapeños (depends on how spicy you want it)
2 cloves garlic, minced scant
1/4 cup chopped fresh sage
1 tablespoon dried oregano
1/4 cup white wine (whatever you’re drinking)
1/2 cup corn (frozen works fine)
1/2 cup chopped scallions
1/4 cup dried currants
1/2 cup thinly sliced kale
salt & pepper
1/2 cup almond milk, unsweetened
1/4 cup melted butter (or vegan earth balance butter)
1.5 tablespoons maple syrup
1/2 cup chopped cilantro (reserve some for garnish)
Instructions:
Serves 4-6.
Preheat oven to 350.
In a large skillet heat oil over medium heat. Add onions, cook for a few minutes until they start to soften. Add carrots, celery, salt and pepper, and continue cooking until the vegetables soften. About 5 minutes. Add poblanos, garlic, sage, oregano and cook a few minutes more. Deglaze the pan with a splash of white wine. Add the corn, scallions, currants and kale (and some more salt) and cook for just another few minutes until the kale wilts down. Remove the pan from the heat and set aside. Whisk together almond milk, melted butter and maple syrup. Set aside.
Place crumbled cornbread in a large bowl, add the cooked veggies from the pan, and toss it all together. Pour almond milk mixture on top and toss again. Mix in the chopped cilantro. Taste and adjust seasonings, keeping in mind that it will taste (a lot) less spicy once it’s baked.
Pour into a greased 11×9 (or similar) pan and bake for approximately 15-20 minutes. You want the inside to remain soft, and the outside just slightly crisped. I turned my broiler on for the last 2-3 minutes to get a nice golden crust.
*Alternatively, you could stuff this in the turkey and/or bake some separately if you have vegetarian guests.
From camillestyles.com