Name: Masa Cornbread Stuffing with Chiles
Cook time: 1 hour
Total time: 2 hours (does not include making Masa Cornbread)
Yield: Makes 12 servings
Ingredients: 1 cup (2 sticks) unsalted butter; 3 cups chopped white onions; 5 garlic cloves, minced; 18 ounces fresh Anaheim chiles (about 6 large), seeded, chopped (scant 4 cups); 18 ounces fresh poblano chiles, seeded, chopped (about 3 cups); 4 large fresh jalapeño chiles, seeded (if desired), chopped (about 1 cup); 1 1/2 tablespoons ground New Mexico chiles; 1 tablespoon coarse kosher salt; 3/4 teaspoon freshly ground black pepper; 3/4 teaspoon dried oregano; 3/4 teaspoon ground cumin; 1 cup chopped fresh cilantro; 1 13 x 9-inch loaf Masa Cornbread , cut into 1-inch cubes (12 to 13 cups); 6 ounces Monterey Jack cheese, cut into 1/3-inch cubes (optional); 4 large eggs; 1 cup low-salt chicken broth; Ingredient info: Look for Anaheim chiles (California chiles), poblano chiles (a.k.a. pasillas), and ground New Mexico chiles at some supermarkets and at Latin markets.

Masa Cornbread Stuffing with ChilesHans Gissenger

The technique: Cornbread made with masa (the corn flour in corn tortillas) is the foundation for this Latin-flavored stuffing. < The payoff: Masa adds a natural sweetness to the cornbread. Timing note: The cornbread needs to be baked at least one day ahead.

Recipe notes

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