Cornbread-hominy stuffing

12 Servings

Ingredients

Quantity Ingredient
12 cups Crumbled corn bread
6 tablespoons Butter
1 large Onion; chopped
4 Poblano chilies; roasted, chopped
3 Jalapeno chilies; seeded, chopped
2 Garlic cloves; chopped
¼ cup Chopped fresh sage
1 tablespoon Dried oregano
¾ cup Chopped fresh cilantro
1½ cup Canned hominy; drained
1½ cup Canned or frozen corn kernels
3 larges Eggs; beaten to blend
1½ cup Chicken stock

Directions

Preheat oven to 325 degrees. 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 saute 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 stuffing into a buttered baking dish. Bake until heated through, about 40 minutes. Uncover and bake until top begins to brown. This recipe yields 12 servings.

Comments: If using to stuff the "Crown Pork Roast w Cornbread-Hominy Stuffing & Chili Gravy" (the recipe for which is included in this collection) spoon any stuffing not used in Crown Roast into a buttered baking dish. Bake alongside the pork until heated through, about 40 minutes. Uncover and bake until top begins to brown.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken >From the TV FOOD NETWORK - (Show # TH-1E05 broadcast 12-20 1996) Downloaded from their Web-Site - Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

01-01-1997

Recipe by: Susan Feniger and Mary Sue Milliken Posted to recipelu-digest Volume 01 Number 207 by "Laura J.Bettingen" <labette@...> on Nov 6, 1997

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