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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 6 |
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Directions: Char chilies over gas flame or in broiler until blackened on all sides. Place in a bowl and cover with plastic wrap. Let stand 10 minutes.
Remove peel, seed, and chop chilies.
Melt butter in large skillet over medium heat. Add chopped chilies,onions, thyme, oregano, cumin and sage. Cook until onions just begin to color, stirring occasionally, about 10 minutes.
Place cornbread stuffing in a large bowl. Add chili mixture and pine nuts. Season stuffing with salt and pepper. Mix eggs into stuffing. Add enough broth to moisten lightly.
Preheat oven to 350 degrees. Generously butter an 8-inch square baking dish. Transfer stuffing to baking dish, cover with buttered foil, buttered side down. Bake until heated through, about 30 minutes. Uncover and bake until top is golden, about 20 minutes longer.
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