Corn Bread Green Chili and Pine Nut Stuffing Print Email

corn bread (use a package such as Marie Calendars, or make your own)
1 cup raisins
1/3 cup tequila
2 large poblano chilies
6 tablespoons (3/4 stick) butter
2 cups chopped onions
1 1/2 tablespoons chopped fresh thyme (I used 3/4 tbsp. of dried)
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)
3/4 cup pine nuts, lightly toasted
2 large eggs, beaten to blend
1 1/4 cups (about) canned low-salt chicken broth

Prepare and cool corn bread completely. Cover and let stand at room temperature overnight (I just waited a few hours until it cooled down and it was fine).

Combine raisins and tequila in large saucepan. Simmer 5 minutes. Remove from heat. 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. Toss to blend. Season stuffing to taste with salt and pepper. Mix eggs into stuffing.

Preheat oven to 350F. 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). I personally ended up using about 1 cup. 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. - adapted from Bon Appetit