Buttermilk Corn Bread
6 tb Butter; (3/4 stick)
1 1/2 c Chopped onions
1 1/2 c Chopped green bell peppers
4 lg Poblano chilies; stemmed,
-seeded,
; chopped
3 lg Jalapeno chilies; stemmed,
-seeded,
; chopped
1/4 c Chopped fresh sage or 4
-teaspoons dried
; rubbed sage
1 1/2 tb Dried oregano
3/4 c Chopped fresh cilantro
1 1/2 c Crushed corn chips; (such as
-Fritos)
1 1/2 c Frozen corn kernels; thawed
3 lg Eggs; beaten to blend
1 1/4 c Canned cream-style corn;
-(about)
Preheat oven to 325F. Cut corn bread into 4 equal pieces. Crumble 3 pieces
onto large baking sheet (reserve remaining piece for another use). Bake
until slightly dry, about 20 minutes. Transfer to very large bowl.
Melt butter in heavy large skillet over medium-high heat. Add onions, bell
peppers, all chilies, sage and oregano and saute until vegetables are
tender, about 10 minutes. Transfer to bowl with corn bread. Mix in
cilantro, corn chips and corn kernels. Season to taste with salt and
pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into
stuffing.
To bake stuffing in the turkey:
Fill main turkey cavity with stuffing. Mix enough cream-style corn into
remaining stuffing to moisten (about 1/2 to 3/4 cup cream-style corn,
depending on amount of remaining stuffing). Spoon remaining stuffing into
buttered baking dish. Cover with buttered foil. Bake stuffing in dish
alongside turkey until heated through, about 40 minutes. Uncover and bake
until top begins to brown, about 15 minutes.
To bake all stuffing in pan:
Preheat oven to 325F. Butter 13x9x2-inch baking dish. Mix in 1 1/4 cups
cream-style corn into stuffing. Transfer to prepared dish. Cover with
buttered foil and bake until heated through, about 45 minutes. Uncover and
bake until beginning to brown, about 20 minutes.
Makes 12 servings.
Yields
1 servings