Albuquerque Corn-Bread Stuffing Recipe
2 cup yellow cornmeal
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cup buttermilk
1/2 cup butter
1 can cream-style corn
8 oz shredded monterey jack
1 cheese (2 cups)
2 cans chopped green chiles
4 large eggs, beaten lightly
1/2 cup chicken broth
Prepare corn bread: Preheat oven to 350 degrees. Grease 13x9 metal
baking pan or deep 12 inch skillet with oven safe handle.
In large bowl, with spoon, mix cornmeal, baking powder, baking soda,
and solt. Stir in buttermilk and remaining ingredients except chicken
broth and mix until thoroughly blended. Pour batter into baking pan.
Bake corn bread 60 to 65 minutes until top is browned and toothpick
inserted in center comes out clean. Cool corn bread in pan on wire
rack. (If not making stuffing right away, cover and reserve corn
bread up to 2 days.)
Prepare stuffing: Into large bowl, crumble corn bread. Drizzle with
chicken broth; toss to mix well. Use to stuff 12 to 16 lb turkey. Or,
spoon into 13x9 glass baking dish, cover with foil and bake in
preheated 325 degree oven 45 minutes or until heated through.
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Food Tips of the Week
In deciding on a meal plan, it is important to attempt to moderate your consumption of fats, refined carbohydrate and salt.
The case against low carb diets
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Eliminating carbs might mean missing out on vital nutrients from healthy foods which must be part of any well adjusted diet, specifically those obtained from grains, vegetables and fruits.
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The onion and garlic range of vegetables is rich in allyl sulphides, a chemical which experts believe could be linked to a reduced risk of stomach and colon cancer.
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