Chile Cornbread Stuffing

  • Yield: 12 servings
  • Prep: 5 mins
  • Cook: 25 mins

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
2teaspoons vegetable oil
1large onion, diced
1/2teaspoon poultry seasoning
1/2teaspoon dried oregano
1teaspoon hot chili powder
1-- (15-ounce) can golden hominy (posole), rinsed and drained
2-- (4-ounce) cans mild diced green chiles, drained
1cup roasted red peppers, chopped
1-- (14-ounce) can low-sodium chicken broth
1cup water


  1. Preheat oven to 350F. Place cornbread on a baking sheet; bake 10 minutes or until toasted.
  2. 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.

Nutritional Info *per serving

  • Calories 130
  • Glycemic Load 0
  • Fat 3g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg
  • Sodium 420mg
  • Potassium 95mg
  • Carbohydrate 25g
  • Fiber 3g
  • Sugars 7g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 25%
  • Calcium 2%
  • Iron 8%