Southwestern Corn Bread 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.

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6 Tbsp. (3/4 stick) butter
1-1/2 cups chopped onions
1-1/2 cups chopped green bell peppers
4 large poblano chiles, stemmed, seeded and chopped
4 large jalapeno chiles, stemmed, seeded and chopped
1/4 cup chopped fresh sage or 4 tsp. dried rubbed sage
1-1/2 Tbsp. dried oregano
3/4 cup chopped fresh cilantro
1-1/2 cups crushed corn chips (such as Fritos)
1-1/2 cups frozen corn kernels, thawed
3 large eggs, beaten to blend
1-1/4 cups canned cream-style corn


Preheat the oven to 325F. Cut the corn bread into 4 equal pieces and crumble 3 pieces onto a large baking sheet (reserve the remaining piece for another use). Bake until slightly dry, about 20 minutes. Transfer to very large bowl. Melt the butter in a large heavy skillet over medium-high heat and add the onions, bell peppers, all chiles, sage and oregano. Saute until the vegetables are tender, about 10 minutes. Transfer the mixture to the bowl with the corn bread. Mix in the cilantro, corn chips and the corn kernels. Season to taste with salt and pepper. (Can be prepared 1 day ahead of time. Cover & refrigerate.)

Mix the eggs into the stuffing.

To bake stuffing in the turkey:

Fill the main turkey cavity with the stuffing. Mix enough cream-style corn into the remaining stuffing to moisten (about 1/2 to 3/4 cup of cream-style corn, depending on the amount of remaining stuffing). Spoon the remaining stuffing into a buttered baking dish. Cover with buttered foil. Bake the stuffing in the dish alongside the turkey until it has heated through, about 40 minutes. Uncover and bake until the top begins to brown, about 15 minutes.

To bake all stuffing in pan:

Preheat oven to 325F. Butter a 13″x 9″x 2″ baking dish. Mix in 1-1/4 cups of cream-style corn into the stuffing. Transfer to a prepared dish and cover with buttered foil. Bake until heated through, about 45 minutes. Uncover and bake until the dressing is beginning to brown, about 20 minutes.

Yields 12 servings.