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1
Preheat oven to 325F.
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2
Cut corn bread into 4 equal pieces.
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3
Crumble 3 pieces onto large baking sheet (reserve remaining piece for another use).
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4
Bake until slightly dry, about 20 minutes.
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5
Transfer to very large bowl.
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6
Melt butter in heavy large skillet over medium-high heat.
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7
Add onions, bell peppers, all chilies, sage and oregano and saute until vegetables are tender, about 10 minutes.
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8
Transfer to bowl with corn bread.
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9
Mix in cilantro, corn chips and corn kernels.
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10
Season to taste with salt and pepper.
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11
(Can be prepared 1 day ahead.
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12
Cover and refrigerate.)
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13
Mix eggs into stuffing.
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14
Fill main turkey cavity with stuffing.
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15
Mix enough cream-style corn into remaining stuffing to moisten (about 1/2 to 3/4 cup cream-style corn, depending on amount of remaining stuffing).
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16
Spoon remaining stuffing into buttered baking dish.
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17
Cover with buttered foil.
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18
Bake stuffing in dish alongside turkey until heated through, about 40 minutes.
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19
Uncover and bake until top begins to brown, about 15 minutes.
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20
Preheat oven to 325F.
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21
Butter 13x9x2-inch baking dish.
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22
Mix in 1 1/4 cups cream-style corn into stuffing.
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23
Transfer to prepared dish.
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24
Cover with buttered foil and bake until heated through, about 45 minutes.
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25
Uncover and bake until beginning to brown, about 20 minutes.
