Southwest Cornbread Stuffing with Corn and Green Chiles
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
10 Tbsp unsalted butter
1 1/4 cups chopped seeded fresh Anaheim chiles (8 oz)
1 1/4 cups chopped seeded fresh poblano chiles (8 oz)
3 large jalapeno chiles, seeded and chopped
Two 1-lb packages frozen petite yellow corn kernels, thawed
1 1/4 cups chopped green onions
2/3 cup chopped fresh cilantro
Buttermilk corn bread, one day old
4 large eggs
1/4 cup sugar
2 1/4 tsp salt
1/2 tsp ground black pepper
Melt butter in a heavy large skillet over medium-high heat. Add all chiles. Saute until beginning to soften, about 8 minutes. Stir in one package of corn and green onions. Transfer to very large bowl. Mix in cilantro. Coarsely crumble corn bread into vegetable mixture and toss to blend.
Blend second package of corn, eggs, sugar, salt, and pepper in processor to coarse puree. Stir mixture into stuffing.
To bake stuffing in turkey:
Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
To bake all of stuffing in a baking dish:
Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
Serves 10 to 12.
From Bon Appetit.