• 8servings
  • 217calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, C, D, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 6 cup(s) cornbread (cut into 1-inch cubes) , from 1 1/2 lb prepared cornbread 1 1/2 tablespoon(s) unsalted butter

  2. 1 large sweet onion , diced (1 1/2 cups) 1 cup(s) diced celery

  3. 1 cup(s) diced carrot

  4. 2 (about 3 1/2 ounces) dried chorizo sausages , casings removed, diced 1 small red bell pepper , seeded, diced 2 large jalapeños , seeded, finely chopped 2 tablespoon(s) chopped fresh sage

  5. 1 can(s) (16-ounce) white or yellow hominy , drained 75 teaspoon(s) kosher salt

  6. 1/4 teaspoon(s) freshly ground pepper

  7. 1 cup(s) reduced-sodium chicken broth , or to taste 25 cup(s) chopped cilantro

Instructions Jump to Ingredients ↑

  1. Heat oven to 300 degrees F. Place cornbread on a large baking sheet. Bake 30 minutes, gently stirring cubes twice, until lightly toasted and firm. Cool completely. Place cubes in a large bowl.

  2. Heat butter in a large skillet over medium heat; add onion, celery, and carrot. Cook 10 minutes, stirring occasionally, or until soft and lightly golden. Add chorizo, bell pepper, jalapeños, and sage and continue to cook 6 minutes; add to bowl with cornbread. Gently stir in hominy, salt, and pepper.

  3. Drizzle broth over mixture and gently toss until evenly moistened (if you prefer wetter stuffing, add more broth). Spoon stuffing into a buttered shallow 2-quart baking dish or casserole; cover with foil. Forty-five minutes before serving the turkey, place stuffing in a 350 degree F oven; bake 25 minutes. Remove foil and continue to bake 10 to 15 minutes, or until stuffing is hot, browned, and slightly crisp on top.


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