Celebrate With Chipotle Cornbread Stuffing

 

Ingredients

• 1 cup all-purpose flour
• 1 cup Maseca corn flour (or any brand you prefer)
• 2 TB sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 TB chopped La Morena chipotle peppers in adobo sauce (or any brand you prefer)
• 1 cup buttermilk
• 3 eggs
• 3 oz butter, melted

• 2 TB butter (plus more for top of stuffing)
• 2 onions, diced
• 4 ribs celery, chopped
• 2 La Morena chipotle peppers in adobo sauce, chopped
• 1 cup chopped pecans, lightly toasted
• 1 cup dried cranberries
• 1/4 cup chopped parsley
• 2 cups chicken broth
• 2 eggs
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375 and grease an 8×8 baking pan.
2. In a medium bowl, whisk together the flour, corn flour, sugar, baking powder, baking soda and salt. Set aside.
3. In a small bowl, beat together the buttermilk and eggs. Add the melted butter and whisk to combine.
4. Pour the liquid ingredients over the dry ingredients and stir to combine.
5. Pour the batter into the prepared pan and bake for 20 minutes.
6. Cool on a wire rack.   (May be done ahead.)

 

1. To prepare the stuffing, preheat the oven to 400 and line a baking sheet with parchment paper.
2. Cut the cornbread into 1-inch cubes and spread in a single layer on the baking sheet.
3. Toast in the oven until browned, about fifteen minutes.
4. Reduce oven temperature to 350 and butter a 3-quart baking dish.
5. In a large, deep skillet, melt the 2 TB butter over medium heat.
6. Add the diced onion and sauté until translucent, about three minutes.
7. Add the celery and continue to sauté until the vegetable are soft, about five minutes. Add the chipotle peppers, pecans and cranberries and sauté a few additional minutes. Season well with salt and pepper. Set aside.
8. Place the browned cornbread pieces in a large bowl. Add the sautéed vegetables and toss gently to combine taking care not to break the cornbread pieces.
9. Spread the mixture into the prepared baking dish and top with chopped parsley.
10. In a small bowl, beat together the chicken broth and eggs. Pour the mixture over the cornbread in the baking dish.
11. Dot with butter and cover with foil. (May be done ahead and refrigerated until time to bake.)
12. Bake until heated through, 30-35 minutes.
13. Turn oven temperature up to 450 and remove foil from baking dish. Return dish to oven and bake until top is browned and crisp, another 15-20 minutes.
14. Allow to cool slightly before serving.

Source

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