Turkey Stuffing with Cornbread (Side Dish)

Ingredients:

• 4 tbsp unsalted butter, plus extra for greasing the pan
• 2 poblano peppers, seeded and chopped
• 1 red bell pepper, diced
• 4 green onions, chopped (white parts separated from green parts)
• 1 tbsp chopped fresh thyme
• 6 large eggs
• 2.5 cups lightly salted chicken broth
• 1.5 cups of low-fat cream
• 1 can (425 g) creamed corn
• 6 cups stale cornbread, cut into 2cm cubes (about 450g)
• 6 cups stale brioche, cut into 2cm cubes (about 340g)
• 2.5 cups grated Colby-Jack cheese

Preparation:

1. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add the poblano and bell peppers and cook, stirring occasionally, until softened and charred, about 5 minutes. Add the white onion, thyme, 1 teaspoon salt, and a few freshly ground black pepper and cook, stirring, until the onion is softened, 1 to 2 minutes. Set aside and cool slightly.
2. Prepare the fillingIn a large bowl, whisk together the eggs, chicken broth, heavy cream, 1 teaspoon salt, and a pinch of freshly ground black pepper. Add the corn, bread cubes, 2 cups of cheese, green onions, and pepper mixture; toss gently. Let sit for at least 30 minutes to soak the bread.
3. Preheat oven to 175°C. Grease a 3-quart baking dish with butter.
4. Transfer the filling to the prepared pan. Sprinkle with the remaining 0.5 cups of cheese and sprinkle with the remaining 2 tablespoons of butter.
5. Bake the filling until the egg mixture is set and the top is golden brown, about 1 hour. Let cool for at least 20 minutes and serve.