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1
Cool corn bread completely.
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2
Cover and let stand at room temperature overnight.
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3
Combine raisins and tequila in large saucepan.
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4
Simmer 5 minutes.
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5
Remove from heat.
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6
Let stand until most of tequila is absorbed, stirring occasionally, about 2 hours.
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7
Drain well.
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8
Char chilies over gas flame or in broiler until blackened on all sides.
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9
Enclose in paper bag; let stand 10 minutes.
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10
Peel, seed and chop chilies.
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11
Melt butter in large skillet over medium heat.
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12
Add chopped chilies, onions, thyme, marjoram and sage.
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13
Cook until onions just begin to color, stirring occasionally, about 10 minutes.
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14
(Bread, raisins and chili mixture can be made 1 day ahead.
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15
Cover separately.
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16
Store bread and raisins at room temperature; chill chili mixture.)
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17
Crumble corn bread into large bowl.
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18
Add raisins, chili mixture, sourdough bread cubes and pine nuts.
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19
Toss to blend.
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20
Season stuffing to taste with salt and pepper.
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21
Mix eggs into stuffing.
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22
Loosely fill main turkey cavity with stuffing.
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23
Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing).
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24
Generously butter glass or ceramic baking dish.
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25
Spoon remaining stuffing into dish.
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26
Cover with buttered foil, buttered side down.
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27
Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
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28
Uncover stuffing.
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29
Bake until top is just crisp and golden, about 15 minutes.
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30
Preheat oven to 350F.
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31
Generously butter 8-inch square glass or ceramic baking dish.
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32
Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.)
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33
Transfer stuffing to prepared dish.
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34
Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes.
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35
Uncover and bake until top is crisp and golden, about 20 minutes longer.
