Chile Cornbread Stuffing Recipe

Name: Chile Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound cornbread, cut in 1/2-inch cubes; 1 can (15 ounces) whole hominy (posole), thoroughly rinsed and drained; 1 can (11 ounces) corn kernels, drained; 1 can (4 ounces) mild, diced green chiles, drained; 2 teaspoons vegetable oil, preferably corn oil; 1 large onion, diced; 1/2 teaspoon poultry seasoning; 1/2 teaspoon oregano, preferably Mexican oregano; 1 teaspoon hot chili powder; 1 can (15 ounces) diced tomatoes, preferably fire-roasted, drained; 1 can (10.75 ounces) chicken broth

Servings: persons

1 pound cornbread, cut in 1/2-inch cubes
1 can (15 ounces) whole hominy (posole), thoroughly rinsed and drained
1 can (11 ounces) corn kernels, drained
1 can (4 ounces) mild, diced green chiles, drained
2 teaspoons vegetable oil, preferably corn oil
1 large onion, diced
1/2 teaspoon poultry seasoning
1/2 teaspoon oregano, preferably Mexican oregano
1 teaspoon hot chili powder
1 can (15 ounces) diced tomatoes, preferably fire-roasted, drained
1 can (10.75 ounces) chicken broth

1
Preparation Time: Approximately 5 minutes
2
Preparation:
3
Preheat oven to 400u00b0F.
4
Toss cornbread, hominy, corn kernels and chiles on a large, rimmed sheet pan and bake for 10 minutes, until the cornbread is toasted on its edges. Toss and bake for five more minutes. Transfer to a large mixing bowl.
5
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and saute until lightly browned, about 4 minutes. Add poultry seasoning, oregano and chili powder and saute 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 prepared in the oven; mound in a casserole dish and cook in a 350u00b0F oven for 20 minutes.
6
Nutritional Information Per Serving: Calories 175; Total fat 5g; Saturated fat 1g; Cholesterol 17mg; Sodium 433mg; Carbohydrate 30g; Fiber 2g; Protein 4g; Vitamin A 2%DV*; Vitamin C 12%DV; Folate 2%DV; Calcium 5%DV; Iron 9%DV; Potassium 4%DV
7
*Daily Value

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound cornbread, cut in 1/2-inch cubes, 1 can (15 ounces) whole hominy (posole), thoroughly rinsed and drained, 1 can (11 ounces) corn kernels, drained, 1 can (4 ounces) mild, diced green chiles, drained, and more.

Yes, Chile Cornbread Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chile Cornbread Stuffing

How did you like this recipe?

Frequently Asked Questions