Looking for a little Southwestern Ranch flavor for your Thanksgiving table? Then this is your dish. Poblano and jalapeño peppers give a slightly smoky flavor, perfectly complimenting the balance of sweet and savory of the cornbread that has absorbed the Wagyu juices.
Southwest Cornbread Stuffing with Ground Wagyu Beef
Prep Time: 30 minutes Cook Time: 20 minutes
- 1 pound Lone Mountain Wagyu Ground Beef
- 3 1/2 cups cubed and lightly toasted cornbread, preferably with hominy or corn kernels baked into the bread
- 4 tablespoons butter or olive oil
- 1 medium yellow onion, roughly chopped
- 2 medium poblano chilis, stemmed, seeded, and finely chopped
- 1 medium jalapeño, stemmed, seeded, and finely chopped
- 3 large celery ribs, chopped
- 1 Tablespoon dried oregano
- 1/8 cup chopped fresh sage or 4 teaspoons dried rubbed sage
- 3/4 cup chopped fresh cilantro
- 1 1/4 cups chicken or fresh turkey giblet broth
- Sea salt to taste
- Preheat oven to 350 degrees. Generously grease a 2 quart or 9×13″ baking dish and set aside.
- Chop bread into one inch cubes and spread evenly over a rimmed baking sheet. Bake until slightly dry, about 10 minutes, and set aside*.
- Sautee Ground Wagyu Beef in a large skillet over medium heat, cooking for about 10 minutes. Using a slotted spoon, transfer to a large bowl. Add butter or olive oil to skillet and allow to melt/heat. Add onion and sauté until softened, about 5 minutes. Add oregano, jalapeño, poblanos, and celery and cook until softened, about 2-3 minutes. Salt to taste.
- Stir in Ground Wagyu Beef along with sage, cilantro, and stock. Bring to simmer and remove from heat, adding additional salt to taste. Lightly toss cornbread into mixture.
- Transfer to a prepared baking dish and bake until tip is crisp and golden brown, about 20 minutes.
*To make this dish gluten free, simply replace the traditional cornbread with gluten free cornbread. We tried it using Bob’s Red Mill Gluten Free Cornbread and it was great!
Buy your Lone Mountain Wagyu Ground Beef