You are here: Home » Recipes » Chile Cornbread Stuffing Chile Cornbread Stuffing Recipe by RelishKitchen Tested Yield 12 servings Prep 5 mins Cook 25 mins Mexican flavors predominate in this alternative to traditional bread stuffing. PrintEmail Look for hominy (corn from which the hull and germ have been removed) next to the canned vegetables. Ingredients 1 -- (8-inch square pan) cornbread (about 1 pound), cut in 1/2-inch cubes2 teaspoons vegetable oil1 large onion, diced1/2 teaspoon poultry seasoning1/2 teaspoon dried oregano1 teaspoon hot chili powder1 -- (15-ounce) can golden hominy (posole), rinsed and drained2 -- (4-ounce) cans mild diced green chiles, drained1 cup roasted red peppers, chopped1 -- (14-ounce) can low-sodium chicken broth1 cup water Instructions Preheat oven to 350F. Place cornbread on a baking sheet; bake 10 minutes or until toasted. Heat oil in a large skillet. Add onion; poultry seasoning, oregano and chili powder; sauté 5 minutes. Combine onion mixture, cornbread, hominy, chiles, red peppers, chicken broth and water. Toss well. Place in cavity of turkey just before roasting. Or spoon into a 13 x 9-inch casserole dish and bake 20 minutes. Recipe adapted from chef Andrew Schloss on behalf of the Canned Food Alliance.