Name: Corn Bread, Green Chili and Pine Nut Stuffing
Yield: Makes 8 servings
Ingredients: Easy Corn Bread; 1 cup raisins; 1/3 cup tequila; 2 large poblano chilies*; 6 tablespoons (3/4 stick) butter; 2 cups chopped onions; 1 1/2 tablespoons chopped fresh thyme; 3/4 teaspoon dried marjoram, crumbled; 3/4 teaspoon dried rubbed sage; 1/2 1-pound round loaf sourdough bread, crust trimmed, cut into 1/2-inch cubes (about 4 cups); 3/4 cup pine nuts, lightly toasted; 2 large eggs, beaten to blend; 1 1/4 cups (about) canned low-salt chicken broth; *Fresh green chilies, often called pasillas, available at Latin American markets and some supermarkets.

Michael McLaughlin, cookbook author, says, "Not all Thanksgiving traditions originated decades ago. This recent addition to my holiday menu lineup was inspired by my move to Santa Fe. With locally grown green chilies readily available and pine nuts growing on piñon trees right outside my back door, a southwestern-style stuffing incorporating both ingredients seemed a natural. The tequila-soaked raisins are a sweet surprise."

Make the corn bread a day ahead.

Recipe notes

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