Mon–Sat: 9 AM – 5 PM
Thanksgiving recipes · 2 of 3 · Winter Collection Evergreen
Cornbread, roasted green chiles and fresh sage. Prepare the components the day before, combine just before baking, and serve it on our Evergreen dinner plates.
Late summer in southern Arizona smells like roasting chiles. Grocery stores set up drum roasters in the parking lot, and people buy them by the case to freeze for the year.
This is where a few of those chiles end up in November. They bring a slow, mild heat to a cornbread dressing, and they sit well next to sage and thyme, which keeps it on familiar Thanksgiving ground.
Bake the cornbread a day or two ahead and leave it out to go stale. Day-old cornbread holds its shape when the broth goes in.
The recipe
Serves 10 to 12 · 30 minutes prep, 50 minutes bakingIngredients
Method
- Heat the oven to 350°F. Butter a 9 × 13 baking dish.
- Melt the butter in a skillet over medium heat. Cook the onion and celery 8 minutes, until soft. Add the garlic, chiles, sage and thyme and cook 1 minute more.
- In a large bowl, toss the cornbread with the vegetables. Whisk the eggs into 2 cups of broth and pour over, folding gently. Add more broth if it looks dry. Season with salt and pepper and fold in the cheese.
- Spread in the dish. Cover with foil and bake 25 minutes, then uncover and bake 20 to 25 minutes, until the top is golden and the center reaches 165°F on a food thermometer.
Notes
- To make ahead
- Prepare the cooked vegetables ahead and refrigerate promptly. Keep wet and dry ingredients separate. Combine with eggs and broth just before baking; do not refrigerate assembled uncooked dressing overnight.
- Chiles
- Fresh roasted, frozen or canned all work. If yours run hot, start with ½ cup. Do not taste the uncooked egg mixture.
- Vegetarian
- Use vegetable broth.
