Blue Corn Green Chile Pine Nut Dressing

Blue Corn Green Chile Pine Nut Dressing is a New Mexico-style cornbread stuffing made with blue cornbread, sourdough, roasted green chile and toasted pine nuts. Sage and Santa Fe Seasons Six Seasonings add savory herbal flavor.

Although the recipe is called dressing, it is the same type of baked bread side dish that many cooks call stuffing. It is baked separately in a large casserole dish rather than inside poultry.

Blue Corn Green Chile Dressing Details

Oven temperature: 350°F
Stovetop cooking time: 10 minutes
Baking time: 60 minutes
Total cooking time: 1 hour 10 minutes
Baking dish: 15-by-10-by-2-inch glass or ceramic dish
Course: Side dish
Cuisine: New Mexican
Cooking method: Stovetop and baking

Ingredients

• ¾ of one prepared loaf of blue cornbread, completely cooled

• ½ of a 1-pound loaf of sourdough bread, cut into cubes

• 6 tablespoons butter, melted

• Additional butter, as needed, for the baking dish and foil

• ¾ teaspoon dried sage

• 5 teaspoons Santa Fe Seasons Six Seasonings

• 2 cups diced onion

• 1 tablespoon chopped garlic

• ½ cup Santa Fe Seasons Flame Roasted Hatch Green Chile Medium

• ¾ cup toasted pine nuts

• 2 large eggs, beaten

• ¾ to 1½ cups low-fat chicken broth, added as needed

• Salt and black pepper to taste

How to Make Blue Corn Green Chile Pine Nut Dressing

1. Preheat the oven to 350°F. Make sure the prepared blue cornbread is completely cool.

2. Crumble three-quarters of the blue cornbread into a large bowl. Add the cubed sourdough bread and toasted pine nuts.

3. Place the 6 tablespoons of melted butter in a large soup pot. Add the roasted green chile, diced onion, chopped garlic, Six Seasonings and sage.

4. Cook the vegetables and seasonings for 10 minutes.

5. Add the bread mixture and beaten eggs to the soup pot.

6. Begin with ¾ cup chicken broth and gently fold the ingredients together. Add more broth as needed, up to 1½ cups, until the bread is evenly moistened but not soupy.

7. Season the dressing with salt and black pepper to taste.

8. Generously butter a 15-by-10-by-2-inch glass or ceramic baking dish. Butter one side of a sheet of foil as well.

9. Transfer the dressing to the prepared baking dish and cover it with the foil, placing the buttered side toward the food.

10. Bake the dressing covered for 30 minutes.

11. Remove the foil and bake for 30 additional minutes, until the top is crisp and the center reaches 165°F.

How Much Chicken Broth Should You Add?

Begin with ¾ cup chicken broth and fold it evenly through the bread mixture. Add additional broth gradually until the bread is thoroughly moistened.

The precise amount will depend on how dry the blue cornbread and sourdough are. Avoid pouring in the entire 1½ cups at once because overly wet dressing can become dense or soggy.

Tips for the Best Cornbread Dressing

Allow the blue cornbread to cool completely before crumbling it. Slightly dry bread absorbs the seasoned butter, broth and eggs more evenly.

Cut the sourdough into similarly sized cubes so it blends evenly with the crumbled cornbread. Fold the mixture gently instead of compressing it.

Covering the dressing during the first half of baking helps retain moisture. Removing the foil for the final 30 minutes creates the crisp top specified in the original recipe.

Why Is It Called Dressing Instead of Stuffing?

The terms dressing and stuffing are often used for the same type of seasoned bread side dish. “Stuffing” can refer to a mixture cooked inside poultry, while “dressing” commonly describes a similar dish baked separately.

This recipe is prepared in its own baking dish, so dressing accurately describes the cooking method. People searching for blue corn stuffing can follow the same recipe.

Storing and Reheating the Dressing

Store leftover dressing in a covered container in the refrigerator. Because the recipe contains eggs, FoodSafety.gov recommends refrigerating baked egg casseroles for no longer than three to four days.

Reheat leftovers until the center reaches 165°F. Cover the dressing while reheating if needed to prevent the top from becoming too dry.

What to Serve With Blue Corn Green Chile Dressing

Serve this dressing with roast turkey, chicken, pork or beef. Its roasted green chile, pine nuts and savory herbs make it especially well suited to Thanksgiving and other holiday meals.

For a New Mexico-inspired menu, serve it alongside Carne Adovada with Chispa Brillante®. Finish the meal with Pumpkin Pie with Sweet Spices.

For another way to cook with roasted green chile, try Green Chile Cornbread. You can also browse the complete Taste New Mexico recipe collection.

Shop – Santa Fe Seasons Six Seasonings
Shop – Santa Fe Seasons Roasted Green Chile