Easy Cornbread Stuffing

Easy Cornbread Stuffing, a delightful Southwestern-inspired dressing, blends the rich flavors of roasted Hatch chile peppers with the comforting essence of cornbread stuffing, creating a mouthwatering vegetarian recipe that resonates with the entire household.

This creation is a homage to the Southwestern essence, drawing from the culinary traditions of New Mexico and delivering a dish that’s beloved by all, especially the vegetarians in our family.

Introduced to me by my brother-in-law, hailing from the heart of New Mexico, this Southwestern Cornbread Stuffing quickly became a cherished favorite. Its ingenious blend of New Mexico pepper spiciness blended with cornbread, baked to perfection, yields a delicious dressing that always steals the spotlight on our family table. Not only is it a flavorsome delight, but it also comes with instructions to cater to those who require a gluten-free option, ensuring that everyone can relish this must try dressing recipe.

Stuffing is a favorite on our holiday table. We are lucky enough to have two different dressings each year. The vegetarian dressing recipe below along with my favorite Old Fashioned Sage Dressing.

Ingredients

• 3 medium onions, diced
• 3 cups celery, diced
• 4 large hatch chilies, roasted, peeled, and chopped
• 2 sticks butter
• 6 cups chicken broth or vegetable broth 
• 3 packages of cornbread stuffing **

**To make this recipe gluten-free you’ll need to make a couple of boxes of gluten-free cornbread then cut it up and let it dry on the counter for a couple of days or try our gluten-free cornbread muffin mix and bake it in a cake pan, then dry.

How to Make Vegetarian Cornbread Stuffing

Step 1: Preparing the Oven

Begin by preheating your oven, setting it to 350°F (175°C). This temperature will ensure the ideal cooking environment for the recipe.

Step 2: Sautéing the Aromatic Base

• Heat a generous amount of butter in a large skillet over medium heat until it melts and sizzles.
• Add finely chopped onions and celery to the skillet, stirring occasionally until the onions turn translucent and the celery softens. This should take about 5-7 minutes.
• Roasted Peppers Preparation
  • Preheat the oven to a higher temperature of 450°F (230°C) specifically for roasting the peppers.
  • Lightly coat the peppers with oil to facilitate the roasting process.
  • Place the oiled peppers on a baking tray and roast them in the preheated oven for approximately 25 minutes until their skin starts to char.
  • Transfer the roasted peppers into a bowl and cover them with a lid or plate, allowing them to steam for 5 minutes. This will facilitate easier skin removal.
  • After steaming, carefully peel off the charred skin, which should come off easily.
  • Trim the tops of the peppers and delicately remove the seeds before dicing or slicing them according to your recipe’s requirements.

Step 3: Completing the Dish

• Once the onions and celery in the skillet reach the desired texture, add the prepared roasted peppers into the mix along with a measure of broth.
• Bring the combination to a gentle boil, allowing the flavors to meld and intensify.
• Pour this mixture into the dry ingredients.

Pro Tip: To tailor the spiciness of the dish, opt for poblano peppers for a milder heat compared to the hatch chilies.

Step 3: Combining and Melding Flavors

• Prepare a roasting pan suitable for the dish by placing the cornbread stuffing packages within its confines.
• Pour the heated broth and the onion-celery mixture into the roasting pan, allowing the flavors to blend with the dry stuffing mix. Gently stir the ingredients. This step is crucial for a well-balanced texture and taste in the final dish.

Step 4: Baking to Perfection

• Preheat the oven to the desired temperature, in this case, the previously set 350°F (175°C).
• Place the prepared mixture in the oven, ensuring it remains uncovered to allow for an ideal golden crust to form. Bake for an approximate duration of 45 minutes. This process is vital for the flavors to intertwine and for the stuffing to achieve a perfect balance between moistness and a delightful, crispy top.
• Once the timer signals completion, remove the roasting pan from the oven.

Recipe Tips and Tricks

• Quality Ingredients: Opt for fresh, high-quality ingredients like onions, celery, and peppers for enhanced flavor.
• Seasoning: Don’t forget to season with herbs like sage, thyme, or rosemary. Adjust salt and pepper to taste.
• Customization: Personalize the stuffing with ingredients like chopped nuts, dried fruits, or cooked sausage to add texture and flavor.
• Careful Sautéing: Cook onions, celery, and peppers until the onions turn translucent to bring out their natural sweetness and flavors.
• Moisture Balance: Ensure the heated broth moistens the cornbread stuffing just enough to keep it moist without becoming overly wet.
• Gentle Mixing: Lightly blend the moistened ingredients with the dry stuffing. Avoid overmixing to prevent a mushy consistency.
• Baking Monitoring: Keep an eye on the stuffing while baking. Look for a golden-brown top to indicate readiness.
• Resting Time: Allow the stuffing to rest for a few minutes after baking to set and let the flavors meld together.
• Experimentation: Feel free to try different peppers, broth types, or fresh herbs for varied flavors. Explore different types of cornbread stuffing for a unique touch.

FAQs:

More Holiday Ideas:

• Brandy Slush
• Cheesy Garlic Mashed Potatoes
• Roasted Acorn Squash Wedges
• Roasted Butternut Squash with Cranberries and Walnuts
• Fruit Salad with Cool Whip
• Creamed Spinach