Ruby Ann's Frito Chili Pie Stuffin'
Unique Stuffing Recipe for Thanksgiving or Christmas
© Ruby Ann
Nov 24, 2008
Regardless if you have to go over the river and through the woods, across a lake next to a houseboat, or past six armed guards and through an electrified prison fence to see your granny this Thanksgivin’, you’ll want to pack along my Frito Chili Pie Stuffin’. This stuff is so good, it’d make Kirstie Alley put down a box of Krispy Kreme Donuts just for a helpin’. I know the thought of an all American/Mexican taste with turkey may not sound great, but the same thing can be said for usin’ bacon drippin’s in a pie crust recipe (it makes the best dog gone flaky crust you’ve ever had). But trust me when I say that once you’ve tried it, you’ll never serve regular stuffin’ again. This will have the whole family singin’ your praises. Why, you’ll be more popular than a case of vodka at Courtney Love’s home. Still, if you’re a little worried about actually makin’ this for the celebrated bird day, cut the ingredients in half and make a sample batch. After all, if for some odd reason you don’t like it, you can always give it to the homeless in your neighborhood or put it in a disposable dish in front of you sister's trailer with a note that reads, “Dear Mr. or Ms. Postal Delivery Person, Happy Holidays.”
RECIPE
Ruby Ann's Frito Chili Pie Stuffin’
Ingredients:
- Makes about 8 to 10 servin’s
- 2 tablespoons butter
- 2 cups chopped onion
- 1 cup chopped celery
- 3 teaspoons chili powder
- 1 teaspoon onion powder
- ¼ teaspoon oregano
- 2 teaspoons sage
- 2 teaspoons thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cans chicken broth
- 1 cup cheddar cheese
- 16 oz cornbread stuffin’ mix
- 3 cups crushed Fritos
- 1 cup smoked beer (smoked ale or porter), optional
Directions:
- Preheat your oven to 350 degrees.
- Grease up a 3 quart bakin’ dish. Set aside.
- Put your butter in a skillet and sauté your onions and celery for 7 minutes. Set aside.
- In a big bowl add everything, but the cornbread stuffin’ mix, Fritos, beer, and sautéed veggies. Mix well, and then add the cornbread stuffin’ mix, Fritos, and veggies. Mix this up real good. Place in the pre-greased bakin’ dish.
- Place the bakin’ dish on a bakin’ sheet, and slowly pour the beer (or an additional can of chicken broth if you don’t want to cook with beer) over the top of the mixture. If you can’t pour it all on, then put the rest of the beer in the fridge for your sister to drink when she visits.
- Bake at 350 degrees for 45 to 50 minutes until the top is brown. If the stuffin’ needs to bake a little longer, cover the top with foil first. Let it bake until the inside gets to the doneness that you like.
- Serve with your bird, ham, or Spam, and enjoy!
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