Lindy's Southwestern Cornbread Stuffing |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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We decided to BBQ a whole turkey for dinner, so after making a spicy mole chili rub for it, I decided I wanted to make a dressing. But not like a Thanksgiving stuffing, I wanted it to compliment the bird. So I came up with this delicious combination. Ingredients:
1 (12 ounce) box cornbread stuffing (unseasoned) or use fresh cornbread that you have crumbled and allowed to dry (i smash the cubes so that they are more crumbled then cubes, but that's just my preference for stuffing) |
1/2 cup toasted pumpkin seeds |
1/2 stick unsalted butter |
2 ears of fresh corn; kernels cut off the cob (or 1 cup frozen corn, thawed) |
1 large onion, diced |
1 large jalapeno pepper, seeded and coarsely chopped |
2 poblano peppers, seeded and coarsely chopped |
4 ounces dry cured chorizo, diced |
1/2 cup chopped fresh cilantro |
1 teaspoon dried oregano, crushed between your fingers |
1 teaspoon cumin powder |
salt and freshly ground pepper, to taste |
3 cups low-sodium or homemade chicken stock, or as needed |
Directions:
1. Place the cornbread and pumpkin seeds in a large bowl.
2. Add the butter to a large skillet; when hot, add the corn and saute until just beginning to brown on the edges. Add the onion and saute for 5 minutes or so, then add the peppers, saute until the peppers are just getting soft but still have some crunch. Add to the bowl with the stuffing mix.
3. Add the chorizo to the pan and saute until just beginning to give up the oils. Remove to a cutting board and chop to a finer texture. Add to the cornbread.
4. Add the cilantro, oregano, cumin, salt and pepper. Mix well. Add the chicken stock and mix well.
5. Spray the bottom of a 9 x 11x 2 glass baking dish. Pour the mixture in and spread evenly. Cover with foil and place in a 375 degree oven for 30 minutes, uncover and bake 15 to 20 minutes more, or until the top is lightly browned.
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