Southwest Corn Bread Stuffing With Corn And Green Chilies
- 10 tablespoons unsalted butter
- 1 1/4 cups chopped seeded fresh Anaheim chilies (8 oz)
- 1 1/4 cups chopped seeded fresh poblano chilies (8 oz)
- 3 large jalapeño chilies seeded, chopped
- 2 packages frozen petite yellow corn kernels (1 lb ea), thawed
- 1 1/4 cups chopped green onions
- 2/3 cup chopped fresh cilantro
- Buttermilk Corn Bread, 1 day old (see recipe)
- 4 large eggs
- 1/4 cup sugar
- 2 1/4 teaspoons salt
- 1/2 teaspoon freshly-ground black pepper
Melt butter in heavy large skillet over medium-high heat. Add all chilies; sauté until beginning to soften, about 8 minutes. Stir in 1 package corn and green onions. Transfer to very large bowl. Mix in cilantro. Coarsely crumble corn bread into vegetable mixture; 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. 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 baking dish: Preheat oven to 350 degrees. Generously butter 13- by 9- by 2-inch glass baking dish. 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.
This recipe yields 10 to 12 servings.