Home­made Corn­bread S tuff­ing with green chile

The Taos News - - IN THE KITCHEN -

6-7 stalks cel­ery, trimmed and diced

1-1/2 medium onions, chopped

1 cup mild green chile, roasted, peeled, seeded and chopped

8 ta­ble­spoons but­ter, melted

1 ta­ble­spoon chopped fresh thyme

3 ta­ble­spoons chopped fresh sage

1 tea­spoon salt

1-2 cups veg­etable stock

1 pan South­ern Style Corn­bread, diced and al­lowed to dry for sev­eral hours or overnight.

Pre­heat oven to 350 de­grees.

In a large pan, melt the but­ter over medium heat. Add the diced cel­ery and onions, and sauté for about 10 min­utes, stir­ring fre­quently. Do not brown. Add the thyme, the sage and the salt, and cook for a minute to re­lease the fla­vors.

Put the corn­bread cubes and crumbs into a large mix­ing bowl. Add the sautéed veg­eta­bles. Mois­ten with 1/2 cup of veg­etable stock. Add ad­di­tional stock to nicely mois­ten the corn­bread, but do not al­low to be­come mushy. (I used a lit­tle more than 1 cup stock, but the corn­bread was also quite moist. You may need more or less de­pend­ing on your corn­bread.)

Spoon the stuff­ing into a large bak­ing dish. Bake for 15-20 min­utes, un­til the top is lightly browned, and the stuff­ing has firmed up. If mak­ing ahead, cover with foil and re­frig­er­ate. Bring to room tem­per­a­ture. Bake cov­ered for 15 min­utes, and re­move foil. Bake for an ad­di­tional 5-10 min­utes to lightly brown the top.

Makes 6 gen­er­ous serv­ings with left­overs.

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