Dinner: Green Chili Cornbread Stuffing

Diced green chiles and creamed corn add delicious flavor to this cornbread-based stuffing.

Ingredients

5 c. cornbread or corn muffin crumbs
6 slice bacon
1/2 c. chopped celery
1 c. chopped onion
1 c. canned diced green chiles
1 can creamed corn
4 tbsp. melted butter
1 c. chicken stock
1 c. cream
3 eggs
2 tbsp. poultry seasoning
1 tsp. cumin

Instructions

Preheat oven to 375 °F.
Place cornbread crumbs in a large bowl.
In a large skillet, cook bacon until crisp over medium low setting. Remove bacon and drain, then crumble and add to the cornbread crumbs.
Remove all but 3 tablespoons bacon drippings from the pan. Raise setting to medium then add celery and onion to the bacon drippings. Cook until vegetables are tender, about 8-10 minutes. Spoon skillet contents over cornbread crumbs in bowl and toss to combine. Stir in the chilies and creamed corn.
Whisk together the melted butter, chicken stock, cream, eggs, and seasonings. Pour over the cornbread mixture, and toss until everything is combined. Spoon mixture into a buttered casserole dish, and cover with foil. Bake for 20 minutes, then uncover. Bake 25-30 minutes more, or until golden brown on top. Or use mixture to stuff a 12- to 14-lb. turkey, and roast as directed on the turkey packaging. Note: You can use unseasoned packaged cornbread crumbs in this recipe, but you'll have to add additional liquid (about 1 cup stock or cream) or the stuffing will be dry.