Cornbread-Hominy Stuffing

Recipe Ingredients

12 cups	1920g / 67oz	Crumbled corn bread
6 tablespoons	90ml	Butter
1 tablespoon	15ml	Onion - chopped (large)
4		Poblano chilies - roasted, chopped
3		Jalapeno chilies - seeded, chopped
2		Garlic cloves - chopped
1/4 cup	36g / 1.3oz	Chopped fresh sage
1 tablespoon	15ml	Dried oregano
3/4 cup	12g / 0.4oz	Chopped fresh cilantro
1 1/2 cups	355ml	Canned hominy - drained
1 1/2 cups	93g / 3.3oz	Canned or frozen corn kernels
3 cups	594g / 20oz	Eggs - beaten to blend (large)
1 1/2 cups	355ml	Chicken stock

Recipe Instructions

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.

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 - http://www.foodtv.com

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