Turkey Stuffing with Cornbread (Side Dish)
Votes: 2
Time: 2 hours.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Despite its name, this turkey stuffing is baked separately from the turkey but served as a side dish. It's a traditional stuffing of the American Southwest, combining typical regional ingredients like cornbread, creamed corn, and mildly spicy poblano peppers, which are roasted alongside sweet peppers to create a deliciously mild flavor with a hint of savory. Combine the roasted peppers with cubes of stale bread and the remaining casserole ingredients in an egg-and-cream mixture and bake in the oven, topped with grated cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tbsp unsalted butter, plus extra for greasing the pan
- 2 poblano peppers, seeded and chopped
- 1 red bell pepper, diced
- 4 green onions, chopped (white parts separated from green parts)
- 1 tbsp chopped fresh thyme
- 6 large eggs
- 2.5 cups lightly salted chicken broth
- 1.5 cups of low-fat cream
- 1 can (425 g) creamed corn
- 6 cups stale cornbread, cut into 2cm cubes (about 450g)
- 6 cups stale brioche, cut into 2cm cubes (about 340g)
- 2.5 cups grated Colby-Jack cheese
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Recipes with similar ingredients: cornbread, brioche bun, eggs, cream, poblano pepper, sweet pepper, American cheese, corn, thyme
Cooking the dish according to the recipe:
- In a large skillet, melt 2 tablespoons butter over medium-high heat. Add the poblano and bell peppers and cook, stirring occasionally, until softened and charred, about 5 minutes. Add the white onion, thyme, 1 teaspoon salt, and a few freshly ground black pepper and cook, stirring, until the onion is softened, 1 to 2 minutes. Set aside and cool slightly.
- Prepare the fillingIn a large bowl, whisk together the eggs, chicken broth, heavy cream, 1 teaspoon salt, and a pinch of freshly ground black pepper. Add the corn, bread cubes, 2 cups of cheese, green onions, and pepper mixture; toss gently. Let sit for at least 30 minutes to soak the bread.
- Preheat oven to 175°C. Grease a 3-quart baking dish with butter.
- Transfer the filling to the prepared pan. Sprinkle with the remaining 0.5 cups of cheese and sprinkle with the remaining 2 tablespoons of butter.
- Bake the filling until the egg mixture is set and the top is golden brown, about 1 hour. Let cool for at least 20 minutes and serve.
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