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Active Time
1 hour
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Total Time
2 hours (does not include making Masa Cornbread)
The technique: Cornbread made with masa (the corn flour in corn tortillas) is the foundation for this Latin-flavored stuffing. < The payoff: Masa adds a natural sweetness to the cornbread. Timing note: The cornbread needs to be baked at least one day ahead.
Ingredients
Makes 12 servings
Step 1
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.
Step 2
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.
Step 3
Bake stuffing until heated through, about 30 minutes. Remove foil; bake until top is golden, about 30 minutes longer.
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Reviews (10)
Back to TopThis is my FAVORITE Thanksgiving stuffing! Everyone loves it and is gone by the end of dinner. It takes a little work to make, but with advance prep it's definitely worth it.
mjlemus7405
Porter Ranch
11/18/2019
现在准备让这第三次,each year this dressing has been a success and is a dynamite leftover. I have to disagree with one post here, I think the marriage of different peppers works fantastic--it's what makes this dressing so good. I've made the dressing with both Masa and Alber's cornbread--I think both are fine, the Alber's is a tad sweeter, but does not throw off the taste. The recipe requires a lot of steps, so it would be best to start ahead as the recipe suggest; the day before one should make the cornbread and prep all the chilies--the chilies are time consuming. Wear a pair of gloves when working with all the chiles. The time and effort are well worth it when it comes time to eat!
fairhurst1
San Diego, CA
11/25/2013
我们制作了这个,谢谢giving last year and it proved to be one of the most favorite dishes to the guests. I tend to aggressively spice so it ended up being a bit too strong for some feeble palates, but everyone else enjoyed it thoroughly. I will be making this recipe again as one of the 2 planned stuffings for this Thanksgiving. Very tasty recipe.
LemurKing
dc
11/19/2011
Being a Southerner I have a natural gravitation towards corn bread, so I was really excited about this updated stuffing. Of course it all begins with great cornbread, and the writers have done an admirable job with their methodology. What I found to be really interesting was that this is essentially "Mexican Cornbread", cornbread mixed with chili peppers and topped with cheese. Which is absolutely one of my favorite cornbreads. Thanks for the inventive adaptation.
UrbanCleaver
Atlanta, Georgia
12/20/2010
This stuffing was delicious. I made the recipe as shown but substituted Aleppo pepper for the dried New Mexico chili (which I didn't have). I think next time I'd cut the butter by 25% to ease my conscience. I plan to make it again for Christmas.
Anonymous
12/19/2010
I made this recipe for Thanksgiving. Exactly as shown. It was THE most delicious stuffing I've ever made and I had rave reviews from not only my Thanksgiving guests but those rifling through my refrigerator the following day. The cornbread itself is nothing to write home about alone, but, it makes this recipe. The chili combo is perfect.
southwestgirl
Scottsdale, AZ
12/13/2010
Do you people(yes, you! the ones leaving reviews)actually cook? There is nothing confusing in this recipe! Masa the recipe refers to is Masa Harina Flour and can be bought in most grocery stores now. (There is NO mention of masa dough anywhere) The FLOUR is placed in the oven to lightly brown it BEFORE making the cornbread. Before you write quasi-angry, negative reviews... make sure you know what YOU are doing. And no, I have not made this recipe yet, though I did print it out today to use at Christams, as I think it sounds amazing.
TwistedOaks
N. Central Florida
11/27/2010
Where we live (northern CA), masa is NOT "corn dough for making tortillas." It is a bag of special corn flour (called masa - it says so right on the package!) that you mix with water to make "instant dough" for things like tortillas and tamales. Therefore, if the recipe writer meant for us to use the pre-made dough as opposed to buying MASA (the flour, which, btw does NOT make sense in the recipe, unless she intended for us to toast it!), she should have made herself clear. Please do so, Bon Appetit! Now if anyone DID use the dough, please explain how drying it out in the oven helps the recipe. Thank you.
Harvest75
11/26/2010
Too many chiles in this recipe. You never mix chiles that don't marry well. If you are using Polblanos you don't need Jalapenos or New Mexico. Most importantly,no black pepper. Poblanos are NOT AKA dried pasillas. Dried Poblanos are chiles ANCHO. Masa is corn dough for making corn tortillas. It comes in a flour called nixtamal in Mexican grocery stores or you can buy masa by the kilo in tortilla stores
krosswaugh
TORONTO, ON
11/26/2010
I fixed this stuffing as a side dish for cornish game hens and it turned out great. So easy because you don't have to roast and peel the peppers. I weighed the peppers to make sure I had the correct amount and I used all 4 jalapenos. Everyone agreed that it was a very flavorful stuffing. Thanks BA!
1queenbeekeeper
Spokane,WA
11/10/2010
