This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena #CollectiveBias

Some dishes on our Thanksgiving menu never change. Some are different every year. My mother and I have cooked our turkey the same way for a decade. We never tinker with the pumpkin pie or the Balsamic-glazed pearl onions. But the stuffing? Always different.

Like everyone, I want my Thanksgiving stuffing to be moist inside with a crispy top. And I want it to be bursting with flavor. Because Thanksgiving is a uniquely American holiday, I like my menu to reflect our country’s culinary heritage. That means cornbread stuffing, thank you very much. For what is more American than cornbread?

Start with a chipotle cornbread.

This year, I am incorporating some delicious southwestern flavor into my cornbread stuffing using La Morena chipotle peppers in adobo sauce. Chipotle peppers in adobo are simply smoked and dried jalapeño peppers that are packed in a vinegary tomato sauce. They add that distinctive smoky flavor to your favorite Mexican and Tex-Mex dishes. I rely on La Morena chiles and peppers because they are high quality products made in the style and with the taste of authentic Mexican cuisine.

Saute aromatic vegetables, pecans and cranberries.

If you’ve never had it, chipotle cornbread is absolutely delicious with a slow-burning heat and a haunting whiff of smoke. I knew it would make a much better base for stuffing than the usual sickly-sweet cornbread that you find in stores. To keep with my American theme, I decided to add pecans — the one nut that my daughter can eat — and dried cranberries for tartness. Bland cornbread stuffing? Not at my Thanksgiving!

This recipe begins by asking you to make a chipotle cornbread using Maseca corn flour. Now, don’t be concerned that making the cornbread from scratch is too much work. You can actually make the cornbread for the stuffing in advance. In fact, it’s better if you make it the day before and it has a chance to get a little stale. Bonus!

The cornbread is then toasted in the oven while you sauté up some aromatic vegetables. The vegetables are combined with more chipotles, the pecans and the cranberries and the mixture is tossed together with the toasted cornbread. Add some eggs and chicken stock for moisture and bake. The result is a truly American stuffing recipe that is tart, nutty and flavorful with a welcome hint of heat.

I’m so happy that Pete’s Fresh Market recently opened a store in Oak Park because I love its selection of global ingredients, including La Morena chipotles in adobo and Maseca corn flour. Every time I shop at Pete’s Fresh Market, I spot some new ingredient I have never seen before. One time I saw fresh dates. Fresh dates! Who even knew you could find them in America?

But I digress. The point is, incorporate a little Southwestern flavor into your Thanksgiving this year with my chipotle, pecan and cranberry cornbread stuffing. What better way to celebrate our American holidays with some great American flavors?

Print

Yum

Chipotle, Pecan and Cranberry Cornbread Stuffing

Ingredients

Cornbread
• 1 cup all-purpose flour
• 1 cup Maseca corn flour
• 2 TB sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 TB chopped La Morena chipotle peppers in adobo sauce
• 1 cup buttermilk
• 3 eggs
• 3 oz butter, melted
Stuffing
• 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 8x8 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.)
7. To prepare the stuffing, preheat the oven to 400 and line a baking sheet with parchment paper.
8. Cut the cornbread into 1-inch cubes and spread in a single layer on the baking sheet.
9. Toast in the oven until browned, about fifteen minutes.
10. Reduce oven temperature to 350 and butter a 3-quart baking dish.
11. In a large, deep skillet, melt the 2 TB butter over medium heat.
12. Add the diced onion and sauté until translucent, about three minutes.
13. 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.
14. 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.
15. Spread the mixture into the prepared baking dish and top with chopped parsley.
16. In a small bowl, beat together the chicken broth and eggs. Pour the mixture over the cornbread in the baking dish.
17. Dot with butter and cover with foil. (May be done ahead and refrigerated until time to bake.)
18. Bake until heated through, 30-35 minutes.
19. 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.
20. Allow to cool slightly before serving.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

https://www.westoftheloop.com/2015/11/12/chipotle-pecan-and-cranberry-cornbread-stuffing/