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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Poblano Corn Bread Stuffing Recipe

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This recipe for Poblano Corn Bread Stuffing is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 recipes prepared cornbread, crumbled into 1" pieces and allowed to dry, uncovered, overnight
3 tablespoons chopped fresh cilantro
1/2 cup toasted pumpkin seeds
2 teaspoons kosher salt
freshly ground black pepper
1 stick unsalted butter
1 large onion, chopped
1 cup frozen corn
1 cup cubed sweet potato
3 celery stalks, chopped
2 cups chopped roasted poblanos
1 quart low-sodium chicken broth
Directions:
Directions:
Preheat oven to 350 degrees F. Butter sides and bottom of a large casserole dish and set aside.

Place dried cornbread pieces in a large bowl. Add pumpkin seeds, cilantro, salt and pepper, then toss together gently trying not to break up the cornbread.

Melt butter in skillet over medium-high heat. Add onion, celery, sweet potato and corn and cook until softened and beginning to turn translucent. Add to cornbread mixture along with poblanos and chicken stock; stir to combine.

Place cornbread stuffing in prepared casserole dish. Bake uncovered until golden brown on top and heated through, about 45 minutes. If stuffing starts to brown too quickly, tent with foil.
Number Of Servings:
Number Of Servings:
12 Servings

 

 

 

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