Chile Cornbread Stuffing

3

Serves around 8

I’ve included a cornbread recipe inspired by one I love from Cast Your Bread Upon the Water by Sister Schubert but use your own, if you want. You’ll want a 9” pan of cornbread. When you’re making the cornbread, add the chile to the other dry ingredients.

Cornbread

5 oz. butter, melted
1 cup sour cream or crème fraiche
¾ buttermilk
2 Tbsp water
2 large eggs, lightly beaten
2 ¼ tsp baking powder
1 tsp salt
1 ½ cups cornmeal
1 Tbsp green chile caribe
1 Tbsp red chile pequin

Preheat oven to 400º. Brush your baking pan with some of the melted butter. Mix the wet ingredients together in a large mixing bowl. Add the dry and stir to mix, being careful not to overwork. Pour into the baking pan and put in the oven. Cook for approximately 20-25 minutes or until a skewer comes out clean. Remove from oven and cool.

12

Stuffing

1 cup diced celery
½ cup diced onion
2 Tbsp butter
8 oz sausage meat
1 pan cornbread, crumbled
5 Tbsp chopped parsley or cilantro
½ cup butter, melted
2 cups turkey or chicken broth
3 eggs, lightly beaten

Preheat oven to 350º.

Melt the 2 Tbsp butter in a pan and sauté the celery and onion until soft but not brown. Remove and place in a large mixing bowl. Crumble up the sausage and cook in the pan until just cooked through. Add the sausage meat (drain if necessary), cornbread, butter, broth, parsley, and eggs to the bowl. Mix and place into a greased casserole dish.  Bake for approximately an hour until a skewer comes out clean.

PLATE 2

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