Recipe - Cornbread-Hominy Stuffing

12 cup Crumbled corn bread
6 tablespoon Butter
1 lg Onion; chopped
4 Poblano chilies; roasted,
chopped
3 Jalapeno chilies; seeded,
chopped
2 Garlic cloves; chopped
One fourth cup Chopped fresh sage
1 tablespoon Dried oregano
Three fourths cup Chopped fresh cilantro
1 One half cup Canned hominy; drained
1 One half cup Canned or frozen corn
kernels
3 lg Eggs; beaten to blend
1 One half cup Chicken stock

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 mediumhigh 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.

Comments: If using to stuff the "Crown Pork Roast w CornbreadHominy
Stuffing & Chili Gravy" (the recipe for which is included in this
collection) spoon any stuffing not used in Crown Roast into a buttered
baking dish. Bake alongside the pork until heated through, about 40
minutes. Uncover and bake until top begins to brown.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK (Show # TH1E05 broadcast 1220 1996)
Downloaded from their WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

01011997

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to recipeludigest Volume 01 Number 207 by "Laura J.Bettingen"
labette@sprynet.com on Nov 6, 1997