Green Chile Cornbread Beet Stuffing
Green Chile Cornbread Beet Stuffing
Prep time
Cook time
Total time
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.
Author: Anita Edge
Serves: 12
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)
- ½ cup diced green chiles
- 1 tablespoon poultry seasoning
- ½ of a 1 pound loaf of extra-sourdough bread,
- cut into ½-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)
- 1¼ cups canned chicken broth
- (if not using stuffing to stuff a turkey)
- optional: 1½ cups diced celery
Instructions
- 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.)
- 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.)
- 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 ¾ cup to 1½ 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.
- 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.
Notes
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