Chef Chuck from Mountain Shadows Resort shares a recipe for a wonderful cornbread stuffing.

INGREDIENTS

• 2 tablespoons of butter

• 1 leek, white and light green part, halved, washed and sliced

• 1/4 red onion, chopped

• 2 cloves of garlic, chopped

• 1/4 pound of Shiitake mushrooms, caps only; sliced

• 2 tablespoons of sage leaves, chopped

• 3/4 cup of chicken (or vegetable) broth

• To taste kosher salt and freshly ground black pepper

• 2 cups of milk

• 3 eggs

• 6 ounces of a baguette, cut into ½ inch cubes

• 1 recipe for Green Chile Cornbread, cut into cubes (recipe follows)

• 1/4 pound of aged Monterey Jack cheese, grated (can substitute parmesan)

• 1 tablespoon of each: parsley & cilantro, chopped and mixed together

for green chile corn bread

• 1/2 cup of unsalted butter

• 6 tablespoons of sugar

• 2 eggs

• 1/4 cup of Green chiles (Anaheim), roasted seeded and diced (canned may be used)

• 3/4 cup of cream-style corn

• 1/4 cup of monterey jack cheese, grated (may use jalapeno jack for more spark)

• 1/2 cup of all-purpose flour

• 1/2 cup of yellow cornmeal

• 1 tablespoon of baking powder

• 1/2 teaspoon of salt

INSTRUCTIONS

Pre-heat oven to 350 degrees.

Melt 1 tablespoon of the butter in a large skillet over medium high heat.

Add leek, onion and garlic, cook until they begin to turn translucent.

Add mushroom and sage and sauté until tender.

Remove from heat, add chicken broth and set aside. Season with salt and pepper.

In a large bowl, whisk together the milk and eggs; stir in the leek mixture.

Butter a 9” x 13” baking dish with the remaining 1tablespoon of butter.

Add the baguette and cornbread cubes to the baking dish; toss together gently.

Pour the leek mixture over the bread cubes and press down gently.

Cover and bake 30 minutes. Uncover, sprinkle with jack cheese and bake an additional 10 minutes uncovered.

Remove from oven and sprinkle with the parsley and cilantro. Allow to cool 10 minutes before serving.

for green chile corn bread

Preheat oven to 325 degrees. Butter and dust with flour an 8-inch square baking pan.

In a large bowl, beat together the butter and the sugar.

Add the eggs, one at a time, beating well after each addition.

Add the chiles, corn, and cheese and mix well.

In a separate bowl, sift together the flour, cornmeal, baking powder, and salt; add to the egg mixture and mix until smooth.

Pour batter into the prepared pan and bake in the preheated oven until a tester inserted into the center comes out clean, about 45 min. to 1 hour.

Cool and refrigerate before cutting into cubes if using for Cornbread Stuff.

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