| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Meats | Niger | Stuffings, Side dish | 12 | Servings |
INGREDIENTS
| 12 | c | Crumbled corn bread |
| 6 | tb | Butter |
| 1 | lg | Onion; chopped |
| 4 | Poblano chilies; roasted, chopped | |
| 3 | Jalapeno 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 |
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. Comments: If using to stuff the "Crown Pork Roast w Cornbread-Hominy 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 # TH-1E05 broadcast 12-20 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-01-1997 Recipe by: Susan Feniger and Mary Sue Milliken Posted to recipelu-digest Volume 01 Number 207 by "Laura J.Bettingen" <labette@sprynet.com> on Nov 6, 1997
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