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
- 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.
- 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.
- Stir in fresh herbs and Chile, cook until fragrant. Add 1 cup chicken stock and let simmer for 1 minute.
- 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.
- In a medium bowl, whisk together the remaining 1 ½ C Vegetable stock and eggs. Then pour mixture over bread cubes and gently mix.
- 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.