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.
Ingredients
- 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
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.
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%
