Chile Cornbread Stuffing
- Yield 12 servings
- Prep 5 mins
- Cook 25 mins
Mexican flavors predominate in this alternative to traditional bread stuffing.
Look for hominy (corn from which the hull and germ have been removed) next to the canned vegetables.
- 1 -- (8-inch square pan) cornbread (about 1 pound), cut in 1/2-inch cubes
- 2 teaspoons vegetable oil
- 1 large onion, diced
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon dried oregano
- 1 teaspoon hot chili powder
- 1 -- (15-ounce) can golden hominy (posole), rinsed and drained
- 2 -- (4-ounce) cans mild diced green chiles, drained
- 1 cup roasted red peppers, chopped
- 1 -- (14-ounce) can low-sodium chicken broth
- 1 cup water
- 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.