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Side duty is looking so fine, with the addition of this Southwest Cornbread Dressing Recipe
Okay, Thanksgiving is one of the most beautiful days of the year. So. Much. Food. It is my absolute favorite. And yes, turkey is great, but me? I’m a sides gal. Give me all the baked squashes, rolls, and potatoes. And definitely this Southwest Cornbread Dressing Recipe.
If you are a regular around here, you know I love Southwestern flavors. Add a kick to anything and it’s perfect. Anyways I used a couple different roasted peppers for this Southwest Cornbread Dressing Recipe recipe. But the secret ingredient you ask?! So about a month ago, I partnered with green chili sauce company called Stokes Green Chili Sauce. I linked the store locator, so you can peep if there are any by you. Anyways, the green chili sauce is sooooo good. Think of it like a southwestern flavor starter, a base if you will!
Dressing or Stuffing: What’s the difference?
Okay, why this Southwest Cornbread Dressing Recipe is a “dressing” is because it is cooked in separate cookware, Traditional stuffing is stuffed inside the bird. Hence it being called stuffing. I had never known the difference, so I thought it was worth sharing. And you might even be able to sound like a Thanksgiving expert come dinner time.
Anyways this recipe is a holiday must! Add it to the line-up this year and it is sure to be a family fav.
Need some other Thanksgiving sides to go with Southwest Cornbread Dressing Recipe?
Southwest Cornbread Dressing Recipe
Spice up your usual Thanksgiving menu with this Southwest Cornbread Dressing Recipe. Made especially with Stokes Green Chile and Pork Sauce.
- 1 tbsp butter
- 16 ounces Buttermilk Cornbread (day old)
- 2 cup Chicken Stock
- 5 Biscuits, torn up into bite sized pieces
- 1 Yellow Onion, chopped
- 1 Carrot, diced
- 3 cloves Garlic, minced
- 2 Celery Stocks, diced
- 1 Anaheim Pepper
- 1 Poblano Pepper
- 1 cup Corn
- 1 Can Stokes Green Chili Sauce with Pork & Jalapeños
- 1 tbsp Salt
- 1 egg
- ¼ cup Green Onion
You will need to char your chiles by cooking them directly on an open flame or using your broiler. If you are using an open flame, rotate chiles until they are charred all the way around. If you are using a broiler cook for 10-15 minutes directly below pre-heated broiler until chilies are blackened. Steam chiles in paper or plastic bag for 5-10 minutes. After they are done steaming, skin should come right off by scraping with hands, or you can run under cool running water. Remove stems and seeds and chop.
Preheat oven to 400 degrees. Heat butter in Cast iron skillet until foaming. Add onion, celery, carrot, and garlic. Cook until onion becomes translucent and is aromatic.
In a large bowl (or stock pot if you don’t have one) crumble up your corn bread. Add in torn biscuit pieces, sautéed onions, carrots, celery, and garlic, corn, roasted chiles, egg, Stokes Green Chili Sauce with Pork & Jalapenos, salt and chicken stock. Toss with hands until combined.
Pour into medium/large casserole pan and top with green onions. Cook for about 40 minutes or until top begins to turn a golden brown. Serve warm.
- 275 Calories
- 35g Carbohydrates
- 44mg Cholesterol
- 11g Fat
- 1.2g Fiber
- 8g Protein
- 3g Saturated fat
- 2.8g Sugar