Prep 30 mins
Cook 40 mins
I thought I had lost this recipe, found it on line, and am posting it here for safe-keeping. It's originally from a 2001 Bon Appetit and it's a delicious alternative to the usual turkey dressing. See my Buttermilk Cornbread for Buttermilk Cornbread to make this dressing.I plan on making it this year for my stepson's girlfriend who doesn't eat red meat or pork.
- 10 tablespoons unsalted butter
- 1 1⁄4 cups fresh anaheim chilies, seeded and chopped (about 8 oz.)
- 1 1⁄4 cups fresh poblano peppers, seeded and chopped (about 8 oz.)
- 3 large jalapeno peppers, seeded and chopped
- 2 (1 lb) packagespetite frozen corn kernels, thawed
- 1 1⁄4 cups chopped green onions
- 2⁄3 cup fresh cilantro, chopped
- buttermilk cornbread
- 4 large eggs
- 1⁄4 cup sugar
- 2 1⁄4 teaspoons salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 (15 ounce) can low sodium chicken broth
- Melt butter in heavy skillet over medium-high heat.
- Add all chilies; saute until beginning to soften, about 8 minutes.
- Stir in one package corn and the green onions.
- Transfer to very large bowl; mix in cilantro.
- Coarsley crumble corn bread into vegetable mixture; toss to blend.
- Blend second package of corn, eggs, sugar, salt and pepper in food processor to a coarse puree.
- Stir mixture into dressing.
- Add enough broth to dressing mixture to moisten slightly( 3/4 to 1 cup ).
- Generouly butter large baking dish; spoon dressing into prepared dish and cover with buttered foil, buttered side down.
- Bake dressing in dish at 350 degrees until heated through, about 45 to 60 minutes.
- Remove foil and bake an additional 15 minutes or until top of dressing is crisp and golden.