Recipe

		Cornbread Chorizo Stuffing
		Serving Size - 8
		Prepared By - DnD
		Recipe Rating	Printer Friendly Recipe

6 cups (1 in. cubes) cornbread

1 ½ Tbsp unsalted butter

1 large sweet onion, diced

1 cup diced celery

1 cup diced carrot

2 dried chorizo sausages casings removed, diced

1 small red bell pepper, seeded, diced

2 large jalapenos, seeded, finely chopped

2 Tbsp chopped fresh sage

1 (16 oz) can white or yellow hominy, drained

3/4 tsp kosher salt

1/4 tsp freshly-ground pepper

1 cup reduced-sodium chicken broth, or to taste

1/4 cup chopped cilantro

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. 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, jalapenos and sage and continue to cook 6 minutes; add to bowl with cornbread. Gently stir in hominy, salt and pepper. Drizzle broth over mixture and gently toss until evenly moistened (if you prefer wetter stuffing, add more broth). Spoon stuffing into buttered shallow 2-quart baking dish or casserole; cover with foil. 45 minutes before serving turkey, place stuffing in a 350 degree oven; bake 25 minutes. Remove foil and continue to bake 10-15 minutes, or until stuffing is hot, browned and slightly crisp on top.