Southwestern sourdough stuffing

From Burden's Landing

Ingredients

  • Half loaf of Boudin sourdough bread, sliced & torn into bite-sized pieces
  • 1/4 La Baguette baguette, torn into bite-sized pieces
  • kernels and milk from 1 ear of corn
  • 3 Tbsps unsalted butter
  • 3 Tbsps canola oil
  • 2 Tbsps sugar
  • 12 to 20 chiles of all varieties (jalapeno, serrano, anaheim, chile), chopped into a rough dice (about 1-1/2 cups total)
  • 1/2 a large onion, diced
  • Juice of 1 large lime
  • 2 large eggs
  • 1 cup turkey or chicken stock
  • cumin powder
  • dried oregano
  • ancho chile powder
  • salt & freshly ground black pepper

Directions

1. In a large skillet, saute melt butter with oil over medium-high heat. Add corn kernels, milk, and sugar and saute until kernels between browning.

2. Add chiles and onion and continue sauteeing until the onions are translucent and the chiles are slightly softened but still crisp.

3. Add cumin, oregano, and ancho to taste. Let cook for 30 seconds. Then season liberally with salt and pepper.

4. Add lime juice to pan just to deglaze then remove pan from heat.

5. Toss chile, corn, and onion mixture into large bowl with bread pieces. Let cool slightly.

6. In a small separate bowl, whisk eggs with stock, then pour mixture into the bread and vegetables. Toss well to coat all pieces of the bread. The mixture may seem a little soggy.

7. Stuff into cavity of turkey before roasting.

8. When the turkey has reached the desired internal temperature, transfer stuffing to a buttered casserole dish and bake at 400 degrees F until the edges are crisp, about 15 minutes longer.