Fall Recipes: Chili Cornbread Stuffing
This cornbread stuffing is loaded with vegetables and Mexican flair that makes it taste like it took hours to prepare. Only you'll know you it only took 15 minutes and you spent the rest of the time catching up on celebrity gossip.
- 1 pound cornbread, cut in ½-inch cubes
- 1 can (15 ounces) whole hominy (posole), thoroughly rinsed and drained
- 1 can (4 ounces) mild diced green chilies, drained
- 1 can (11 ounces) corn kernels, drained
- 2 teaspoons vegetable oil, preferably corn
- 1 large onion, diced
- ½ teaspoon poultry seasoning
- ½ teaspoon oregano, preferably Mexican
- 1 teaspoon hot chili powder
- 1 can (15 ounces) diced tomatoes, preferably fire-roasted, drained
- 1 can (10.75 ounces) chicken broth
Preheat oven to 400° F.
Toss cornbread, hominy, chilies and corn kernels on a large rimmed sheet pan and bake for 10 minutes, until the cornbread is toasted on its edges.
Toss and bake for 5 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 served as a dressing on the side; mound in a casserole dish and reheat in a 350° F oven for 20 minutes.
- Recipe courtesy of Andrew Schloss and www.mealtime.org.
- Check out our Hispanic Heritage page for even more Hispanic Heritage content.
Submit!
