Holiday Recipe: Malik Hammond, The Hotel Telluride, Shares His Corn Bread Stuffing
Thanksgiving is a time of tradition, family, friends and great feasts. It is my pleasure to share with you one of my favorite Thanksgiving recipes for Corn Bread Stuffing.
Corn Bread Stuffing
2 cups chopped celery
1 cup chopped onion
16 cups corn bread (as dry as possible)
8 cups chicken stock
1 cup eggs (beaten)
2 Tablespoon rubbed sage
1 teaspoon salt
Pinch black pepper
¾ cup of Green Chilies
Sauté the celery and onion until translucent. In a separate container mix the chicken stock and eggs, add the salt, pepper and sage. Mix the corn bread and celery onion mixture into the chicken stock mixture. Transfer to an oven safe container and refridgerate over night. Pull out and keep at room temperature for ½ an hour, then bake at 400* for about 45 minutes or until a knife inserted in the center comes out clean.
“I like to add New Mexican Green Chili to the recipe to add a little deeper flavor, about ¾ of a cup for this recipe would be a good amount. Being in New Mexico for so long, this recipe embodies a lot of the South Western Flavors that I love. It reminds me of friends that I spent the holiday with when I couldn’t get back to New England to be with family. I have used it every year since, for my guests either at the restaurant or at my home. I hope you find it as comforting as I do. Happy Thanksgiving” Malik Hammond
Comments