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Green Chile Stuffing Recipe

Green Chile Stuffing Recipe


Green Chile Stuffing:

It’s not Thanksgiving without the stuffing! Spice it up and have them coming back for second with this recipe.

Yields 8 servings



24 oz. Bread cubes, about 2 loaves of bread (toasted)

1 C Butter

2 ½ C Yellow onion diced

2 C Celery chopped

1 ½ C Roasted Medium Hatch Green Chile, peeled, deseeded and chopped

6 Cloves garlic

3 Tbs fresh sage

3 Tbs fresh parsley

3 Tbs fresh rosemary

1 Tbs Thyme

2 ½ C Vegetable stock or Chicken

2 Large eggs



  1. Cut bread into 1-inch cubes if not already cut, toss them in a large bowl lightly drizzle with olive oil, then season with salt and pepper, mix thoroughly, but don’t crumble. Transfer bread to a baking sheet. Toast the bread at 350 degrees for 5 minutes or until slightly golden. Set aside for later.
  2. In large skillet melt butter, toss in onion, celery, and garlic, season with salt. Cook until the onion becomes translucent, and celery is soft to touch, about 5 min.
  3. Stir in fresh herbs and Chile, cook until fragrant. Add 1 cup chicken stock and let simmer for 1 minute.
  4. Transfer your bread cubes to a greased 9x13 cooking dish and pour your onion and celery mixture over top. Mix gently to ensure everything get incorporated.
  5. In a medium bowl, whisk together the remaining 1 ½ C Vegetable stock and eggs. Then pour mixture over bread cubes and gently mix.
  6. Bake at 350 degrees for 45-50 minutes, if the bread cubes start to brown too much on top, cover with foil and continue cooking till done.