Cornbread, Chile and Pine Nut stuffing
This is not your mom's stuffing. This is the second best stuffing in the world, from Epicurious
1 cup raisins
1/3 cup tequila
2 large poblano or pasilla chilies
6 tablespoons (3/4 stick) butter
2 cups chopped onions
1 1/2 tablespoons chopped fresh thyme
3/4 teaspoon dried marjoram, crumbled
3/4 teaspoon dried rubbed sage
1/2 1-pound round loaf sourdough bread, crust trimmed, cut into 1/2-inch cubes (about 4 cups)
1 recipe easy corn bread, made ahead and throughly cooled**
3/4 cup pine nuts, lightly toasted
2 large eggs, beaten to blend
1 1/4 cups (about) canned low-salt chicken broth
Combine raisins and tequila in large saucepan and simmer 5 minutes.
Remove from heat and let stand until most of tequila is absorbed, stirring occasionally, about 2 hours.
Drain well.
Char chilies over gas flame or in broiler until blackened on all sides.
Enclose in paper bag; let stand 10 minutes.
Peel, seed and chop chilies.
Melt butter in large skillet over medium heat.
Add chopped chilies, onions, thyme, marjoram and sage.
Cook until onions just begin to color, stirring occasionally, about 10 minutes. (Bread, raisins and chili mixture can be made 1 day ahead. Cover separately. Store bread and raisins at room temperature; chill chili mixture.)
Crumble corn bread into large bowl.
Add raisins, chili mixture, sourdough bread cubes and pine nuts and toss to blend. Season stuffing to taste with salt and pepper.
Mix eggs into stuffing.
Generously butter 8-inch square glass or ceramic baking dish.
Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.)
Transfer stuffing to prepared dish.
Cover with buttered foil, buttered side down; bake at 350 until heated through, about 30 minutes.
Uncover and bake until top is crisp and golden, about 20 minutes longer.
**Cornbread recipe
1 cup yellow cornmeal
1/2 cup all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup canned creamed corn
1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly
1 large egg, beaten to blend
Butter 8-inch square baking pan.
Whisk cornmeal, flour, sugar, baking powder and salt in large bowl to blend.
Add creamed corn, butter and egg.
Stir just until blended.
Spoon batter into pan.
Bake at 400 until edges begin to pull away from pan sides and tester inserted into center comes out clean, about 20 minutes.
Cool in pan on rack.
1 cup raisins
1/3 cup tequila
2 large poblano or pasilla chilies
6 tablespoons (3/4 stick) butter
2 cups chopped onions
1 1/2 tablespoons chopped fresh thyme
3/4 teaspoon dried marjoram, crumbled
3/4 teaspoon dried rubbed sage
1/2 1-pound round loaf sourdough bread, crust trimmed, cut into 1/2-inch cubes (about 4 cups)
1 recipe easy corn bread, made ahead and throughly cooled**
3/4 cup pine nuts, lightly toasted
2 large eggs, beaten to blend
1 1/4 cups (about) canned low-salt chicken broth
Combine raisins and tequila in large saucepan and simmer 5 minutes.
Remove from heat and let stand until most of tequila is absorbed, stirring occasionally, about 2 hours.
Drain well.
Char chilies over gas flame or in broiler until blackened on all sides.
Enclose in paper bag; let stand 10 minutes.
Peel, seed and chop chilies.
Melt butter in large skillet over medium heat.
Add chopped chilies, onions, thyme, marjoram and sage.
Cook until onions just begin to color, stirring occasionally, about 10 minutes. (Bread, raisins and chili mixture can be made 1 day ahead. Cover separately. Store bread and raisins at room temperature; chill chili mixture.)
Crumble corn bread into large bowl.
Add raisins, chili mixture, sourdough bread cubes and pine nuts and toss to blend. Season stuffing to taste with salt and pepper.
Mix eggs into stuffing.
Generously butter 8-inch square glass or ceramic baking dish.
Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.)
Transfer stuffing to prepared dish.
Cover with buttered foil, buttered side down; bake at 350 until heated through, about 30 minutes.
Uncover and bake until top is crisp and golden, about 20 minutes longer.
**Cornbread recipe
1 cup yellow cornmeal
1/2 cup all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup canned creamed corn
1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly
1 large egg, beaten to blend
Butter 8-inch square baking pan.
Whisk cornmeal, flour, sugar, baking powder and salt in large bowl to blend.
Add creamed corn, butter and egg.
Stir just until blended.
Spoon batter into pan.
Bake at 400 until edges begin to pull away from pan sides and tester inserted into center comes out clean, about 20 minutes.
Cool in pan on rack.
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