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1
Melt butter in heavy large skillet over medium-high heat.
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2
Add all chilies; saute until beginning to soften, about 8 minutes.
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3
Stir in 1 package corn and green onions.
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4
Transfer to very large bowl.
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5
Mix in cilantro.
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6
Coarsely crumble corn bread into vegetable mixture; toss to blend.
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7
Blend second package of corn, eggs, sugar, salt, and pepper in processor to coarse puree.
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8
Stir mixture into stuffing.
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9
Loosely fill neck and main cavities of turkey with stuffing.
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10
Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing).
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11
Generously butter baking dish.
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12
Spoon remaining stuffing into prepared dish.
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13
Cover with buttered foil, buttered side down.
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14
Bake stuffing in dish along side turkey until heated through, about 25 minutes.
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15
Uncover stuffing.
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16
Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
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17
Preheat oven to 350F.
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18
Generously butter 13x9x2-inch glass baking dish, depending on recipe.
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19
Transfer stuffing to prepared dish.
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20
Cover with buttered foil, buttered side down.
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21
Bake until heated through, about 40 minutes.
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22
Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
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23
Available at Latin American markets and many supermarkets.
