Southwestern Cornbread Stuffing
- 1 tablespoon butter
- 16 ounces Buttermilk Cornbread (day old)
- 2 cups Chicken Stock
- 5 Biscuits, torn up into bite sized pieces
- 1 Yellow Onion, chopped
- 1 Carrot, diced
- 3 cloves Garlic, minced
- 2 Celery Stocks, diced
- 1 Anaheim Pepper
- 1 Poblano Pepper
- 1 cup Corn
- 1 Can Stokes Green Chili Sauce with Pork & Jalapeños
- 1 tablespoon Salt
- 1 Egg
- 1/4 cup Green Onion
- You will need to char your chiles by cooking them directly on an open flame or using your broiler. If you are using an open flame, rotate chiles until they are charred all the way around. If you are using a broiler cook for 10-15 minutes directly below pre-heated broiler until chilies are blackened. Steam chiles in paper or plastic bag for 5-10 minutes. After they are done steaming, skin should come right off by scraping with hands, or you can run under cool running water. Remove stems and seeds and chop.
- Preheat oven to 400 degrees. Heat butter in Cast iron skillet until foaming. Add onion, celery, carrot, and garlic. Cook until onion becomes translucent and is aromatic.
- In a large bowl (or stock pot if you don’t have one) crumble up your corn bread. Add in torn biscuit pieces, sauteed onions, carrots, celery, and garlic, corn, roasted chiles, egg, Stokes Green Chile Sauce with Pork & Jalapenos, salt and chicken stock. Toss with hands until combined.
- Pour into medium/large casserole pan and top with green onions. Cook for about 40 minutes or until top begins to turn a golden brown. Serve warm.