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Recipe of the Week - 11/12/11
Green Chile, Cornbread, and Beet Stuffing


This is awesome. The pecans add a nice crunch and flavor. The beets are not
only festive in appearance, but add a complementary sweet/savory taste.

I made this with  medium-hot green chiles (Big Jims) and thought it was great.
Even with medium-hot chiles, many people will not realize there are chiles in this.
If you want it really spicy, increase the amount of chiles or use hotter chiles.

More Thanksgiving recipes coming!

Green Chile, Cornbread, and Beet Stuffing

Ingredients:
1 8x8 pan of cornbread, baked and cooled (a Jiffy mix will do)
6 tablespoons (3/4 stick) butter
2 cups chopped onions
2 cups diced fresh tomatillos (canned will probably do)
1/2 cup diced green chiles 
1 tablespoon poultry seasoning
1/2 of a 1 pound loaf of extra-sourdough bread,
 cut into 1/2-inch cubes (about 4 cups)
1 cup chopped pecans
2 large eggs, beaten to blend
1 cup diced fresh beets, uncooked (1/4” to ½” cubes)
¾ tsp salt (approximately)
1 1/4 cups canned chicken broth 
(if not using stuffing to stuff a turkey)
optional: 1 1/2 cups diced celery


Preparation:

1.Melt butter in large skillet over medium heat. Add chiles, onions, 
    tomatillos, celery (if desired) and spices. Cook until onions just
    begin to color,  stirring occasionally, about 10-15 minutes.
    (Bread and chile  mixture may be made the day before. Cover
    separately. Store  bread at room temperature; chill chile mixture.)
   
2. Crumble corn bread into large bowl. Add sourdough bread, 
    chile mixture,   and pecans. Toss to blend. Season stuffing to
    taste with salt and pepper. Mix eggs into stuffing. Mix in the diced
    beets, just barely stirring enough to scatter beets throughout the
    mixture. (The more you mix, the more the beets will “bleed,” and
    the overall mixture will become increasingly purple.)

3. To bake all of stuffing in baking dish: 
    Preheat oven to 350°F. Butter 8-inch square glass or ceramic 
    baking dish. Add enough broth to stuffing to moisten 
    (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. 
    Cover with buttered foil, buttered side down; bake until heated 
    through, about 30 minutes. Uncover and bake until top is crisp 
    and golden, about 20 minutes longer.

4. If used to stuff the turkey, after cooking remove the stuffing
    and place it in a 13”x9” baking dish and bake at 350 degrees
    for 15 to 20 minutes. This gives it a nice crust on top.

Preparation time: 40 minutes
Makes: exact amount for a 20 lb turkey, stuffing main cavity and
neck area

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Green Chile Cornbread Beet Stuffing

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Note: For past Recipes of the Week, go to:
http://denvergreenchili.com/weeklyrecipes.aspx


Do you have requests or suggestions for more recipes?
Please send me a message at:
http://denvergreenchili.com/specialrequests.aspx

Have a hot week!

Anita

303-316-8002

denvergreenchili@gmail.com

 

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