Mmmmm, stuffing

by Ginger on November 19, 2010

in Get In Mah Belly

So all the talk of stuffing yesterday made me hungry, and made me anxious for Thanksgiving. We’re not traveling to be with family this year, so we’ll probably scale back on our own menu, but I can guarantee we’ll have at least one kind of stuffing–mine.

What is my stuffing? Well, it’s actually my mom’s “recipe” (I say with quotes because, eh, recipe. It’s more like a list of ingredients and some general directions), that is one of my favorite things about Thanksgiving (and we usually make it for Christmas too). I posted this once before, in the comments of a post I did long ago, but figured it needed its own post to shine. So, if anyone is looking for a new stuffing recipe, or wants to be adventurous, lemme share:


Green Chili Cornbread Stuffing*


* 1-2 packages cornbread. Cooked, cooled, then crumbled. I usually make the night before and then leave out to dry before putting everything together the next day. if you want it more cornbready, do 2 packages, if you want it less, do 1.
* 1 package plain stuffing cubed (you can get the seasoned or not, up to you)
* 1/2 stick of butter
* 1 small onion, chopped
* a few sticks celery (maybe 2 cups worth?) chopped small
* chicken broth
* 1-2 cans diced green chile (or about 1-1.5 cups fresh roasted & diced)
* sage (I usually use about 1/2 a small jar)
* salt & pepper (uh, use your judgement)
* 2 eggs, lightly beaten

Optional: my mom adds hardboiled eggs, diced. My husband HATES hardboiled eggs in anything, so I don’t add them when I make it, but it’s totally fine either way.

If you’re not cooking anything else, preheat the oven to 350-400 (I usually am doing this on Thanksgiving day, so I just throw it in with whatever else might be cooking and just adjust the cooking time. It’s probably not the best approach, but that’s why I don’t know the exact temp). In a large mixing bowl, combine the cornbread and packaged bread. In a saucepan over medium heat, sauté the onion and celery in butter until tender. Do not brown. Combine the sautéed vegetables with the bread mixture. Stir in chicken broth, using enough to moisten. Stir in green chile and the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting pan. Bake for 20 to 30 minutes or until not soggy.


* some people would call this dressing because it’s not technically in the bird. I say those people can bite me, I’ll call it stuffing OR dressing as the whim strikes

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