Cornbread Stuffing Recipe for Mexican Thanksgiving
User Reviews
5
Cornbread Stuffing Recipe for Mexican Thanksgiving
Description
The Cornbread Stuffing Recipe for Mexican Thanksgiving features dried cornbread stuffing enriched with Mexican-style elements such as red enchilada sauce, chopped green chiles, black olives, and a blend of Mexican shredded cheese. The cooking starts by sautéing onions, garlic, celery, and diced bell peppers in butter until soft and aromatic, which lays a flavorful base for the stuffing.
The mixture is combined with the sauce, chiles, olives, cilantro, and cheese, then baked after being moistened with chicken stock. Baking melts the cheese topping and develops a golden crust while keeping the interior moist and tender from the stock. This method results in a balanced texture with creamy cheese pockets and tender vegetables dispersed through the seasoned cornbread.
Serving this dish warm alongside turkey or other traditional Thanksgiving proteins adds a spicy, tangy variation to typical stuffing. Garnishing with extra cilantro brings brightness and freshness.
Ingredients
- 4 tablespoons butter
- 1 onion peeled and chopped, large
- 3 cloves garlic minced
- 1 cup celery chopped
- 1/2 red bell pepper seeded and chopped (about 2/3 cup)
- 1/2 yellow bell pepper seeded and chopped (about 2/3 cup)
- 10 ounces enchilada sauce or 1 can of preferred red enchilada sauce, Old El Paso Mild Red
- 4.5 ounces green chile Old El Paso brand, chopped
- 3.8 ounces black olive sliced
- 1/2 cup cilantro chopped, + extra for garnish
- 14 ounces cornbread stuffing dried
- 2 cups cheese shredded, Mexican blend
- 1 1/4 cups chicken stock or vegetable
- salt
- black pepper
Instructions
- Preheat the oven to 350 degrees F. Place a large deep skillet over medium heat. Add the butter, onion, garlic, celery and chopped bell peppers. Saute and stir for 3-5 minutes, until soft. Then turn off the heat and salt and pepper to taste.
- Pour the Old El Paso Mexican Cooking Sauce into the skillet, followed by the green chiles, olives, cilantro, and dried stuffing. Stir to combine. Then toss in the shredded cheese, reserving a handful for the top.
- Spray a 9x13-inch baking dish with nonstick cooking spray. Then spoon the cornbread stuffing into the dish. Drizzle the stock over the top of the stuffing, covering the entire dish. Sprinkle the top with the remaining cheese and a little more cilantro.
- Bake for 30-35 minutes until the top is golden and the cheese has melted. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 267kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 29mg | 10% |
| Sodium | 1089mg | 45% |
| Potassium | 202mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 810IU | 16% |
| Vitamin C | 21.7mg | 24% |
| Calcium | 172mg | 17% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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