Recipe number 18068 is

Cornbread Hominy Stuffing



The ingredients are:
12 cup Crumbled corn bread 6 tbsp Butter 1 large Onion, chopped 4 Poblano chilies, roasted, Chopped 3 JalapeZo chilies, seeded, Chopped 2 Garlic cloves, chopped 1/4 cup Chopped fresh sage 1 tbsp Dried oregano 3/4 cup Chopped fresh cilantro 1 1/2 cup Canned hominy, drained 1 1/2 cup Canned or frozen corn Kernels 3 large Eggs, beaten to blend 1 1/2 cup Chicken stock

The recipe yield is:
12 Servings

Info:
Preheat oven to 325 degrees F. Arrange cornbread on baking sheet and bake until slightly dry. Transfer to very large bowl. Melt butter in heavy large skillet over medium high heat. Add onion, and jalapenos and saute until onion is tender. Add garlic and sautJ 1 minute. Remove from heat. Transfer to bowl with cornbread. Add sage, oregano, cilantro and hominy and stir to blend. Stir in eggs and enough stock to moisten. Season to taste with salt and pepper. Spoon any stuffing not used in crown roast into butter baking dish. Bake alongside pork until heated through, about 40 minutes. Uncover and bake until top begins to brown.

Note:
Toohot; Sides



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