Cornbread hominy stuffing
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Cornbread hominy stuffing
  Cornbread    Stuffing  
Last updated 6/12/2012 12:58:18 AM. Recipe ID 21047. Report a problem with this recipe.
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      Title: Cornbread hominy stuffing
 Categories: Toohot, Sides
      Yield: 12 Servings
 
     12 c  Crumbled corn bread
      6 tb Butter
      1 lg Onion, chopped
      4    Poblano chilies, roasted,
           Chopped
      3    JalapeZo chilies, seeded,
           Chopped
      2    Garlic cloves, chopped
    1/4 c  Chopped fresh sage
      1 tb Dried oregano
    3/4 c  Chopped fresh cilantro
  1 1/2 c  Canned hominy, drained
  1 1/2 c  Canned or frozen corn
           Kernels
      3 lg Eggs, beaten to blend
  1 1/2 c  Chicken stock
 
  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.
 




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Recipe ID 21047 (Apr 03, 2005)

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