Green Chile Stuffing – RecipesOnline.org

Green Chile Cornbread Stuffing adds a southwestern touch to one of Thanksgiving’s most traditional side dishes.

Every juicy mouthful of this dish is infused with the powerful flavor of green chiles, which complements the turkey perfectly.

2 cups finely chopped onions
2 cups finely chopped celery
8 tablespoons unsalted butter
2 (4 ounces) cans chopped mild green chile (including juice)
2 pickled jalapeno peppers, minced (about 1 tablespoon, to taste)
3⁄4 teaspoon chili powder
1⁄2 teaspoon dried thyme, crumbled
1⁄2 teaspoon dried oregano, crumbled
1 1⁄2 teaspoons ground cumin
salt, to taste
ground black pepper, to taste
1 cup finely chopped pecans, toasted lightly
1 lb homemade white bread (cut into 1/2-inch cubes, toasted, and cooled)
3⁄4 cup low sodium chicken broth (omit chicken broth if using to stuff a turkey)
2 tablespoons unsalted butter, cut into small pieces (omit if using to stuff a turkey)

Cook the onion and celery in 8 ts of butter in a large skillet over medium heat until softened and light brown, turning periodically.
Toss in the green chilies, jalapenos, chili powder, thyme, oregano, cumin, salt & pepper to taste. Cook for 3 minutes, stirring constantly.
Add the pecans, toasted bread cubes, and salt and pepper to taste the mixture in a large mixing basin. Gently but completely combine the filling ingredients.
If using to stuff a turkey, allow it cool completely before filling.
Preheat the oven to 325°F. Place the stuffing in a buttered 3- to 4-quart casserole, pour in the liquid, and top with the remaining 2 tablespoons butter.
Bake the stuffing for 30 minutes in the center of the oven, covered. Remove the lid and bake for another 30 minutes.

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