Corn Bread, Green Chili and Pine Nut Stuffing
                                (from Bon Appetit Cafeteria)

Ingredients for 8 servings (see Thanksgiving dinner quantities below)

  corn bread recipe (9" x 9" pan, made day ahead)
  1 cup raisins
  1/3 cup tequila
  2 large poblano chilis
  6 tbsp butter (¾ stick)
  2 cups chopped onions
  1½ tbsp chopped fresh thyme
  ¾ tbsp dried marjoram, crumbled
  ¾ tsp dried rubbed sage
  ½ of a one-pound round loaf sourdough bread, cubed
  ¾ cup pine nuts, lightly toasted
  2 eggs beaten
  1¼ cup chicken stock

1. 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. (*Substitute 10° rum syrup or just leave ig out.)

2. Char chilis until blackened on all sides. Enclose in paper bag, let stand 10 minutes. Peel, seed and chop.

3. Melt butter in large skillet over medium heat. Add chopped chilis, onions, thyme, marjoram and sage. Cook until onions begin to color, stirring occasionally, about 10 minutes. The bread, raisins and chili mixture can be made a day ahead of time. Cover separately. Store bread and raisins at room temperature, refrigerate chili mixture.

4. 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.

Ingredients for 24 servings

  3 corn bread recipes (9" x 9" pan, made day ahead)
  3 cup raisins
  1 cup tequila
  6 large poblano chilis
  18 tbsp butter (¾ stick)
  6 cups chopped onions
  3½ tbsp chopped fresh thyme
  2 tbsp dried marjoram, crumbled
  2 tsp dried rubbed sage
  one-pound round loaves sourdough bread, cubed
  2 cups pine nuts, lightly toasted
  6 large eggs beaten
  4 cups chicken stock