Though the Thanksgiving turkey gets most of the press, side dishes are generally the part of the meal that allow for the most experimentation—and garner the most loyal followers. To liven up your t...
- 4 tablespoons (1/2 stick) butter, plus more for the baking dish
- 3 poblano peppers, seeded and chopped
- 2 red bell peppers, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1-1½ bunch(es) green onions, sliced
- 2 1-pound packages frozen corn, thawed, divided
- 3 eggs
- 2 tablespoons maple syrup
- 2½ teaspoons fine sea salt
- ½ teaspoon ground black pepper
- 1½ pounds prepared gluten-free cornbread, coarsely crumbled
Preheat oven to 350°F. Butter a 9x13-inch baking dish; set aside.
Heat butter in large skillet over medium-high heat. Add poblano and bell peppers stirring occasionally until just golden and tender. Add onions and 1 package of corn. Continue cooking until onions are translucent, about 5 minutes. Set aside to let cool then drain some of the liquid.
Pulse the other bag of corn in a food processor with eggs, maple syrup, salt and pepper until well combined and almost smooth.
In a large bowl, combine cooled pepper mixture with corn mixture. Gradually fold in cornbread. Do not over mix; stuffing should have a coarse texture.
Transfer to prepared dish, cover with parchment paper, then cover tightly with foil. Bake 40 minutes. Uncover and bake until golden brown on top, about 15 minutes more.
Recipe courtesy of Whole Foods