CHEF MICHAEL MCLAUGHLIN

"Gentlemen (and ladies): Light your grills..." Chef Michael McLaughlin

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."

Easy Corn Bread, Green Chili and Pine Nut Stuffing
Bon Appétit, November 1999
Michael McLaughlin

Serving Size
Makes 8 servings.

Ingredients:

Make the corn bread a day ahead.
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

1. Cool corn bread completely. Cover and let stand at room temperature overnight.
   
   
2. Combine raisins and tequila in large saucepan. Simmer 5 minutes.
   Remove from heat. Let stand until most of tequila is absorbed, stirring occasionally, about 2 hours.
   Drain well.
   
   
3. Char chilies over gas flame or in broiler until blackened on all sides.
   Enclose in paper bag; let stand 10 minutes.
   Peel, seed and chop chilies.
   
   
4. Melt butter in large skillet over medium heat.
   Add chopped chilies, onions, thyme, marjoram and sage.
   Cook until onions just begin to color, stirring occasionally, about 10 minutes.
   (Bread, raisins and chili mixture can be made 1 day ahead. Cover separately.
   Store bread and raisins at room temperature; chill chili mixture.)
   
   
5. Crumble corn bread into large bowl.
   Add raisins, chili mixture, sourdough bread cubes and pine nuts.
   Toss to blend.
   Season stuffing to taste with salt and pepper.
   Mix eggs into stuffing.

1. Loosely fill main turkey cavity with stuffing.
   
   
2. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing).
   
   
3. Generously butter glass or ceramic baking dish.
   
   
4. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down.
   
   
5. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
   
   
6. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.

To bake all of stuffing in baking dish:

1. Preheat oven to 350°F.
   
   
2. Generously butter 8-inch square glass or ceramic baking dish.
   
   
3. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.)
   
   
4. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes.
   
   
5. Uncover and bake until top is crisp and golden, about 20 minutes longer.

*Fresh green chilies, often called pasillas, available at Latin American markets and some supermarkets.

Easy Cornbread

Serving Size
8 servings.

• 1 cup yellow cornmeal
• 1/2 cup all purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 cup canned creamed corn
• 1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly
• 1 large egg, beaten to blend

"Whether it's your first time preparing a Thanksgiving meal
or your twentieth, I hope these recipes make your feast enjoyable." Chef Michael McLaughlin

Thanksgiving (Williams-Sonoma)	Cookbooks Authored by Chef McLaughlin · Manhattan Chili Co Southwest-American Cookbook · More Back of the Box Gourmet · The New American Kitchen · Little Book of Big Sandwiches
Flavors	The El Paso Chile Company's Burning Desires: Salsas, Smoke, and Sizzle from Down by the Rio Grande	Good Mornings
The Southwestern Grill	The Silver Palate Cookbook	Mushroom Book
Cooking for the Weekend: Food for the Best of Times	All on the Grill: 170 Recipes for the Complete Meal, from Savory Starters to Delectable Desserts

"What gets grilled may well be southwestern,
but how it gets grilled is more universal:
Good grilling is good grilling..."
Chef Michael McLaughlin

Recipes by Chef Michael McLaughlin
These Recipes are Free to copy for personal use.

• Cranberry-Bourbon Relish
  
  
• Easy Corn Bread, Green Chili and Pine Nut Stuffing

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