Chile Cornbread Stuffing

"This cornbread stuffing is loaded with vegetables and Mexican flare that make this stuffing taste like it took hours to prepare. The truth is something far simpler. Toasting the hominy, corn and chiles before mixing the stuffing gives them a meaty, robust texture and a concentrated flavor that transforms plain stuffing into a nutritious and delicious whole-grain side dish. Courtesy of Mealtime.org"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
11
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • Preparation:.
  • Preheat oven to 400°F.
  • Toss cornbread, hominy, corn kernels and chiles on a large, rimmed sheet pan and bake for 10 minutes, until the cornbread is toasted on its edges. Toss and bake for five more minutes. Transfer to a large mixing bowl.
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and sauté until lightly browned, about 4 minutes. Add poultry seasoning, oregano and chili powder and sauté 30 seconds, stirring constantly. Add tomatoes and chicken broth and heat to boiling. Pour over toasted ingredients and toss to moisten. Cool before stuffing into the cavity of a 12- to 15-pound turkey. The stuffing can also be prepared in the oven; mound in a casserole dish and cook in a 350°F oven for 20 minutes.
  • Nutritional Information Per Serving: Calories 175; Total fat 5g; Saturated fat 1g; Cholesterol 17mg; Sodium 433mg; Carbohydrate 30g; Fiber 2g; Protein 4g; Vitamin A 2%DV*; Vitamin C 12%DV; Folate 2%DV; Calcium 5%DV; Iron 9%DV; Potassium 4%DV.
  • *Daily Value.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes