Ingredients for 8 servings (see Thanksgiving dinner quantities below)

	—	corn bread recipe (9" x 9" pan, made day ahead)
	1 cup	raisins
	1/3 cup	tequila
	2	large poblano chilis
	6 tbsp	butter (¾ stick)
	2 cups	chopped onions
	1½ tbsp	chopped fresh thyme
	¾ tbsp	dried marjoram, crumbled
	¾ tsp	dried rubbed sage
	½	of a one-pound round loaf sourdough bread, cubed
	¾ cup	pine nuts, lightly toasted
	2	eggs beaten
	1¼ cup	chicken stock

1. Combine raisins and tequila* in large saucepan. Simmer 5 minutes. Remove from heat. Let stand until most of tequila is absorbed, stirring occasionally, about 2 hours. Drain well. (*Substitute 10° rum syrup or just leave ig out.)

2. Char chilis until blackened on all sides. Enclose in paper bag, let stand 10 minutes. Peel, seed and chop.

3. Melt butter in large skillet over medium heat. Add chopped chilis, onions, thyme, marjoram and sage. Cook until onions begin to color, stirring occasionally, about 10 minutes. The bread, raisins and chili mixture can be made a day ahead of time. Cover separately. Store bread and raisins at room temperature, refrigerate chili mixture.

4. Crumble corn bread into large bowl. Add raisins, chili mixture, sourdough bread cubes and pine nuts. Toss to blend. Season stuffing to taste with salt and pepper. Mix eggs into stuffing.

Ingredients for 24 servings

	3	corn bread recipes (9" x 9" pan, made day ahead)
	3 cup	raisins
	1 cup	tequila
	6	large poblano chilis
	18 tbsp	butter (¾ stick)
	6 cups	chopped onions
	3½ tbsp	chopped fresh thyme
	2 tbsp	dried marjoram, crumbled
	2 tsp	dried rubbed sage
	1½	one-pound round loaves sourdough bread, cubed
	2 cups	pine nuts, lightly toasted
	6 large	eggs beaten
	4 cups	chicken stock