Tortilla-Cornbread Dressing |
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Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 15 |
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By Dean Fearing of The Mansion in Dallas. This recipe was in Food & Wine November 2007. I haven't made it yet but I plan to try it this Thanksgiving. I'll let you know how it goes. Ingredients:
6 cups crumbled skillet cornbread |
2 tablespoons olive oil |
1 large onion, cut into 1/4 inch dice |
2 celery ribs, cut into 1/4 inch dice |
2 garlic cloves, minced |
1 large jalapeno, seeded and minced |
1 tablespoon minced cilantro |
2 tablespoons finely chopped sage |
2 teaspoons finely chopped thyme |
2 teaspoons chili powder |
1 quart tortilla, broth tortilla broth |
kosher salt |
vegetable oil, for frying 14 6 inch tortillas, halved and cut into 1/4 inch strips |
Directions:
1. In a large saucepan, heat 2 inches of vegetable oil to 350. Working in batches fry the tortilla strips over moderately high head, stirring a few times, until golden and crisp, 3 minutes.
2. In a large deep skilled, heat the 2 tablespoons of olive oil.Add the onion and celery and cook over moderate heat, stirring, until softened, about 6 minutes.
3. Add the garlic and jalapeno and cook until fragrant, about minute Stir in the cilantro, sage, thyme and chili powder and cook until the chili powder is fragrant, about 1 minute.
4. Add the Tortilla Broth to the skillet and bring to a simmer over moderate heat.
5. Pour the mixture over the tortilla strips and corn bread, seasonw ith salt and toss gently to coat.
6. Let stand until the broth has been absorbed, about 30 minutes.
7. Preheat the oven to 350. Lightly oil a 9x13 inch baking pan. Transfer the dressing to the prepared dish and cover with foil.
8. Bake for about 20 minutes, until heated through.
9. Uncover and bake for about 15 minutes longer, until the top beings to brown.
10. Serve at once.
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