GREEN CHILE STUFFING RECIPES

Steps:

• In a large skilled, cook the onion and celery in 8 T butter over medium heat, stirring occasionally, until softened and light golden. Add the green chilies with the juice, the jalapenos, chili powder, thyme, oregano, cumin and salt and pepper to taste. Cook the mixture, stirring, for 3 minutes.
• Transfer the mixture to a large bowl, add the pecans, toasted bread cubes, and salt and pepper to taste. Combine the stuffing gently but thoroughly.
• Note: if using to stuff a turkey, cool completely before stuffing the turkey.
• Baking: Preheat oven to 325°F Spoon the stuffing into a buttered 3- to 4- quart casserole, drizzle it with the broth and dot the top with the additional 2 T butter. Bake the stuffing, covered, in the middle of the oven for 30 minutes. Uncover and bake 30 minutes more.

Steps:

• To make the cornbread, preheat the oven to 375°F. Spray an 8x8-inch baking pan with nonstick cooking spray.  Beat the eggs in a medium bowl with a whisk. Whisk in buttermilk. Set aside.  In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Add the egg mixture to the dry ingredients, stirring until they are combined. Stir in melted butter and green chiles.  Add the batter to the baking dish. Bake for 25 minutes, until golden brown. Cool the cornbread completely.  Once the cornbread is cooled, dice the cornbread into medium cubes. Let the bread sit out at room temperature for up to one day before making the stuffing.  When you are ready to make the stuffing, preheat oven to 350°F. Spray a 2-quart baking dish with nonstick cooking spray.  Heat a large skillet over medium-high heat. Once hot, add onion, green onion, and garlic. Cook, stirring occasionally, until the onion is browned and softened, about 10 minutes.  Stir in the corn and cilantro. Season to taste with salt and pepper.  Toss the cornbread with the beaten egg and chicken stock gently. Carefully fold in the onion mixture until well combined. Add the mixture to the prepared baking pan.  Bake for 25 minutes, until the top is golden brown.