Vegetable Recipe
Cornbread Hominy Stuffing
Cornbread Hominy Stuffing:
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 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 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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