Southwest Stuffing Food

SOUTHWESTERN SAUSAGE STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish with cooking spray.
• Add sausage to a large frying pan over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes.
• Mix poultry seasoning, salt, cumin, chili powder, black pepper, cayenne, oregano, sage, and garlic powder into the sausage mixture.
• Combine cornbread crumbles and bolillo pieces in a large bowl. Mix in sausage mixture. Add creamed corn, chicken broth, green chiles, eggs, and cilantro; stir to combine.
• Transfer stuffing mixture to the prepared baking dish. Cover with foil.
• Bake in the preheated oven for 25 minutes. Uncover and continue to bake until golden, about 15 minutes more.

SOUTHWESTERN STUFFING

Steps:

• Make Cornbread Stuffing, cooking 1 cup corn, 2 cups cubed winter squash and 3 cups chopped roasted poblanos with the onions. Toss in 1/2 cup toasted pumpkin seeds with the bread.
• Cornbread Stuffing: Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onion and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken or turkey broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 6 cups cubed stale cornbread and 8 cups white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, about 30 more minutes.

SOUTHWEST STUFFING

Steps:

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SOUTHWESTERN CORN BREAD STUFFING

Steps:

• Preheat oven to 325°F. Cut corn bread into 4 equal pieces. Crumble 3 pieces onto large baking sheet (reserve remaining piece for another use). Bake until slightly dry, about 20 minutes. Transfer to very large bowl.
• Melt butter in heavy large skillet over medium-high heat. Add onions, bell peppers, all chilies, sage and oregano and sauté until vegetables are tender, about 10 minutes. Transfer to bowl with corn bread. Mix in cilantro, corn chips and corn kernels. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
• To bake stuffing in the turkey:
• Fill main turkey cavity with stuffing. Mix enough cream-style corn into remaining stuffing to moisten (about 1/2 to 3/4 cup cream-style corn, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 40 minutes. Uncover and bake until top begins to brown, about 15 minutes.
• To bake all stuffing in pan:
• Preheat oven to 325°F. Butter 13x9x2-inch baking dish. Mix in 1 1/4 cups cream-style corn into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until beginning to brown, about 20 minutes.

MIDWEST STUFFING

Steps:

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SOUTHWEST FIESTA DRESSING

Steps:

• Stir yogurt, sour cream, ketchup, onion, lime juice, cilantro, cumin, chili powder, garlic powder, and salt together in a bowl with a whisk until smooth.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 10 minutes.