This cornbread stuffing gets rave reviews. Contrary to your typical cornbread stuffing, this one is packed full of vegetables and is seasoned with cumin & chili powder. I usually make it for Thanksgiving but it would work as a side any time of the year. I mix the seasonings in to the corn bread to make the flavor consistent and it gives the side a rich orangy glow. I add the sweet potatoes to sneak them in to our Turkey Day dinner because the hubby is not a fan and they are delicious.
BTW - when I make this for Thanksgiving, I add a chopped chipotle to the green bean casserole.
In order for the vegetables to be evenly & perfectly cooked you have to par cook them in batches. I bake the corn bread at least 24 hours prior to preparing the stuffing. I cheat and buy the box that starts with a J and ends with a Y. Also, if you don’t have or can’t find some of the spices, you could get by with a packet of taco seasoning. Bake corn bread (instructions below), slice and layout on a rack to let dry till you are ready to use. You can use cornbread that you have on hand and add the seasoning to the eggs & chicken stock if you prefer.
3 boxes of corn bread prepare as directed with the following changes:
Add the following spices to the batter & bake in a 9X13 @ 400° for 30 to 35 minutes
2 tsp each Garlic Powder, Spanish Paprika, Cumin, Chili Powder, Onion Powder
1 tsp Mexican Oregano
Ingredients:
3 ea. Poblano Peppers
2 tbl. Butter
1 med. Sweet Onion, small diced
2 cloves Garlic, minced
4 tsp. Olive Oil (eyeball it)
1 large Sweet Potato, small diced
2 sm. Zucchini, sliced in 1/4 in. rounds
1 med. Sweet Onion, small diced
1 large tomato
7 eggs
2 cans Chicken Broth or equivalent of stock
2 tsp. Kosher Salt
6 oz cheddar, small dice
pepper mill
Step 1: Adjust the oven rack to highest setting and preheat on broil. Spray poblano peppers liberally with pan spray and lay flat in a small pan. Once oven is at 500°, slide peppers under broiler and close the oven. It is going to take 3 to 5 minutes for the skin to bubble and blister. Turn peppers and repeat until evenly blistered. Transfer to a small bowl and cover with plastic wrap and the peppers steam themselves at room temperature.
Step 2: Melt butter in large non-stick skillet over medium heat. When the butter is hot, just before it starts to brown, add your diced onions and season with a pinch of salt and 10 turns of the pepper grinder. Stir once you notice the onions are starting to brown add the chopped garlic & stir. Meanwhile, prepare the cornbread by trimming any dark edges and breaking it up in to a large bowl. Once onions are golden brown dump them in to the large bowl on top of the cornbread. Use a heat resistant rubber spatula to get everything out of the pan, then return the pan to medium heat.
Step 3: Add about 2 tsp. of the olive oil to the skillet. Once the oil appears to be wavy and has become viscous, add the diced sweet potatoes - DO NOT STIR - season with a large pinch of salt and 10 cranks of the peppermill. DO NOT STIR for at least 3 min. to create a crispy crust on the sweet potato pieces. Once one side of the largest piece has turned a nice even golden brown, then you can stir. Continue to cook the sweet potatoes until the largest piece is 2/3 the way cooked, stirring minimally - I try to get at least 2 sides of each piece crunchy & brown. Once done dump in to large bowl on top of onions & cornbread. Use your spatula to get it all out and return pan to medium heat. - Note, if your pan is too small, overcrowded or not enough heat, your sweet potatoes will be steaming and won’t caramelize.
Step 4: Add about 2 tsp. of olive oil blend to skillet. Once oil is wavy (just like before) add zucchini and prepare just as you did the sweet potato except the zucchini will cook in half the time.
Step 5: Cut in half the tomato, across the equator, and squeeze out seeds and extra juice. Remove stem, dice and add to the cooked vegetables. Peel and de-seed the roasted and steamed poblanos, dice small and add to vegetables.
Step 5: Crack eggs in to a medium bowl and whisk well with 2 tsp. of kosher salt and 15 turns of the pepper mill. Add half the chicken broth to the eggs and pour the remainder of the chicken stock over the hot vegetables, then pour egg mixture in to the bowl and stir. Fold in the diced cheddar cheese last and transfer in to a 9X13 baking dish that has been sprayed with non-stick pan spray. Bake at 375° for 40 minutes or until egg mixture is set and top is golden brown. Internal temperature of 160F is ideal.
Have fun!
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kneadthedough posted this
