South of the Border Stuffing

July 29, 2021
Created by Harmons
1 hour 30 minutes
Serves 6
  • 1/2 cup (1 stick) butter
  • 2 cups diced onions
  • 2 cups diced celery
  • 2 cups diced carrots
  • 2 poblano (pasilla) chiles roasted, peeled, seeded, and diced
  • 1 cup frozen corn, thawed
  • 1 Tbsp minced fresh sage
  • 1 Tbsp minced fresh thyme
  • 1/2 Tbsp ground cayenne
  • Salt and freshly ground pepper
  • 4 cups chicken broth
  • 2 eggs, beaten
  • 1/4 cup chopped fresh Italian flat-leaf parsley
  • 1 loaf Harmons artisan sourdough bread, diced
  • 1/2 cup toasted pumpkin seeds (pepitas)

Preheat oven to 375°.

In a large frying pan over medium heat, melt butter. Add onions, celery, carrots, and corn and cook until tender, about 6 minutes. Add chiles, sage, thyme, cayenne, and season with salt and pepper, and cook for 5 minutes. Add chicken broth and bring to a simmer.

In a bowl, add 2 eggs and parsley and mix to combine.

In a large bowl, add bread. Pour vegetable-broth mixture over bread. Add pumpkin seeds and toss to coat thoroughly. Cover with aluminum foil and bake about 30 minutes. Uncover and bake until golden brown, 30 more minutes.