Cornbread, Green Chili And Pecan Stuffing Recipe
1 c. dried apricots
1/3 c. tequila
2 large poblano chilies
2 tbsp. butter
2 tbsp. olive oil
2 c. onions, cut into medium dice
2 c. celery, cut into medium dice
1 jalapeo, minced
1/2 c. cooked bacon, crumbled
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh sage
4 c. stale French bread, cut into 1" cubes
4 c. crumbled cornbread
2 c. (about) rich chicken broth
3/4 c. pecan pieces, lightly toasted
2 large eggs, beaten to blend
1/2 c. chopped fresh cilantro
cracked black pepper & salt to taste
In small saucepan combine apricots and tequila. Simmer 5 minutes. Remove from heat. Let stand until most of tequila is absorbed, stirring occasionally, about 1 hour. Cut into small dice. Reserve. Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and cut chilies into large dice. Reserve. Melt butter in large saucepan over medium heat. Add olive oil, onions, celery, and cook until onions just begin to color, about 5 minutes, stirring occasionally. Add jalapeo, bacon, thyme, sage and reserved poblanos and cook for 2 minutes. In a large bowl add French bread, cornbread, and onion mixture. Add enough broth to stuffing to moisten (about 1/2-2 cups.) Let sit for 20 minutes. Add pecans, eggs cilantro and reserved apricots. Toss to blend. Season stuffing to taste with salt and pepper. Preheat oven to 350°F. Generously butter 8" square glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer. Serves 8
personal note - i never have tequila on hand. it still tastes great if you skip this step.
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