Upgrade your traditional turkey day stuffing by giving it a southwest twist! Filled with corn, Anaheim, poblano and jalapeño chilies, this corn bread stuffing brings the heat. After you get a bite, we promise you'll never want to go back to that boring old stuffing recipe you used to make. 

• 10 Tablespoons unsalted butter
• 1 1/4 cups chopped seeded fresh Anaheim chilies* (8 ounces)
• 1 1/4 cups chopped seeded fresh poblano chilies * (8 ounces)
• 3 large jalapeño chilies, seeded, chopped
• 2 1-pound packages frozen petite yellow corn kernels, thawed
• 1 1/4 cups chopped green onions
• 2/3 cup chopped fresh cilantro
• Corn Bread, 1 day old
• 4 large eggs
• 1/4 cup sugar
• 2 1/4 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon Schultz’s Gourmet Seasoning & Rub

How To Make

STEP 1: Preheat oven to 350°F.

STEP 2: Melt butter in heavy large skillet over medium-high heat. Add all chilies; sauté until beginning to soften, about 8 minutes. Stir in 1 package corn and green onions. Transfer to very large bowl. Mix in cilantro. Coarsely crumble corn bread into vegetable mixture; toss to blend.

STEP 3: Blend second package of corn, eggs, sugar, salt, pepper and Schultz’s Gourmet Seasoning & Rub in processor to coarse puree. Stir mixture into stuffing.

STEP 4: Generously butter 13x9x2-inch glass baking dish.

STEP 5: Transfer stuffing to prepared dish.

STEP 6: Cover with buttered foil, buttered side down.

STEP 7: Bake until heated through, about 40 minutes.

STEP 8: Serve immediately. Enjoy! 

Original Recipe by Epicurious.