Masa Cornbread Stuffing With Chiles Recipes

Steps:

• Melt butter in large skillet over medium-high heat. Add onions and garlic; sauté until tender, about 5 minutes. Add all chiles; sauté until beginning to soften, 12 to 14 minutes. Stir in ground chiles and next 4 ingredients. Transfer vegetable mixture to bowl. DO AHEAD: Can be made 1 day ahead. Cool, then cover and chill.
• Preheat oven to 375°F. Butter 15 x 10 x 2- inch glass baking dish. Stir cilantro into vegetable mixture. Place cornbread cubes in very large bowl; add vegetable mixture and toss gently. Toss in cheese, if using. Whisk eggs and broth in medium bowl, then pour over stuffing and toss gently to moisten. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down.
• Bake stuffing until heated through, about 30 minutes. Remove foil; bake until top is golden, about 30 minutes longer.

Steps:

• Preheat the broiler. Halve the poblanos lengthwise and remove the stems and seeds. Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and set aside 5 minutes. Peel off the skin, then roughly chop.
• Preheat the oven to 375 degrees F. Combine the lard, baking powder and 1 teaspoon salt in a large bowl and mix with a wooden spoon until combined. Whisk the masa harina, 2 cups hot water and the broth in a separate bowl; add to the lard mixture and mix until smooth.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the scallions, garlic, chipotles, cumin and orange zest and cook, stirring, until the scallions are soft, about 2 minutes. Add the plantains, roasted poblanos and capers and season with salt.
• Gently stir the scallion mixture into the masa mixture. Line a 9-by-13-inch baking dish with the banana leaves, crossing one over the other, and add the filling. Fold the banana leaves over the filling, tucking them in to seal. Cover with aluminum foil and bake until the filling is set, about 1 hour, 15 minutes, uncovering halfway through.

Steps:

• Preheat oven to 350 degrees F. Line a baking pan with parchment paper.
• In a medium-sized bowl stir together milk, corn, butter and eggs.
• In a large bowl whisk together cornmeal, baking powder, baking soda, salt and sugar. Add mixture from the medium-sized bowl to the dry ingredients and mix just until combined. Fold in the cheese and chile.
• Pour into the baking pan. Bake 30 to 35 minutes, or until golden and a wooden pick inserted in the center comes out clean. Let it cool and tear it into small pieces and allow to dry over night.
• In a saute pan, saute the onions, celery, figs and pinon nuts until golden brown. Add the corn bread mixture and stock and mix until just combined. Keep warm.

Steps:

• In medium skillet over moderately high heat, heat oil until hot but not smoking. Add celery, onion, garlic, and jalapeño and sauté until softened, 5 to 7 minutes. Add oregano and sauté 1 minute more. Transfer vegetables to medium bowl and set aside.
• In large bowl, whisk together masa, salt, cumin, baking powder, and pepper. In separate large bowl, using electric mixer, beat butter until light and fluffy, about 30 seconds. In 3 additions each, alternately beat in masa mixture and 2 cups stock, beating after each addition until just combined. Add eggs and beat until smooth. Fold in sautéed vegetables and corn.
• If baking inside turkey: Use immediately to stuff turkey and spread remainder in baking dish as directed in recipe .
• If baking entire recipe as side dish: Preheat oven to 450°F and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.

Steps:

• Heat oven to 400ºF.
• Add hot water to stuffing mix; stir just until moistened.
• Brown meat in large skillet; drain. Stir in beans, tomato sauce, salsa and cumin. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheese. Cover with stuffing.
• Bake 30 min. or until heated through.

Steps:

• Combine dry ingredients and set aside.
• Mix eggs, buttermilk oil, applesauce, and honey.
• Gently fold in dry ingredients, mix just until blended.
• Batter will be lumpy.
• Pour into greased 9x13 pan.
• Bake at 400 degrees for about 20 minutes or until lightly browned.
• Also makes 12 muffins, if desired.

Steps:

• Preheat oven to 350.
• Boil celery until done.
• In a skillet melt butter and sweat onions.
• Add celery to onions and simmer.
• In a giant mixing bowl mix corn bread mix, tortillas, stuffing mix, eggs, jalapenos and chilis.
• Add celery and onion mixture.
• Mix in 4 cans of broth, should be a soupy consistancy. Add more broth if needed.
• Place mixture in a 11x13 glass baking dish and place in oven.
• Check stuffing every 15 minutes, adding more broth when it starts to dry up. DO NOT LET IT DRY OUT!
• Bake for a total of 1.5 hours.