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Ingredients
1 (8-inch square pan) cornbread (about 1 pound), cut in 1/2-inch cubes
2 teaspoons vegetable oil
1 large onion, diced
1/2 teaspoon poultry seasoning
1/2 teaspoon dried oregano,
1 teaspoon hot chili powder
1 (15-ounce) can golden hominy (posole), rinsed and drained
2 (4-ounce) cans mild diced green chiles, drained
1 cup roasted red peppers, chopped
1 (14-ounce) can low-sodium chicken broth
1 cup water
Instructions
2 teaspoons vegetable oil
1 large onion, diced
1/2 teaspoon poultry seasoning
1/2 teaspoon dried oregano,
1 teaspoon hot chili powder
1 (15-ounce) can golden hominy (posole), rinsed and drained
2 (4-ounce) cans mild diced green chiles, drained
1 cup roasted red peppers, chopped
1 (14-ounce) can low-sodium chicken broth
1 cup water
1. Preheat oven to 350F. Place cornbread on a baking sheet; bake 10 minutes or until toasted.
2. Heat oil in a large skillet. Add onion; poultry seasoning, oregano and chili powder; sauté 5 minutes. Combine onion mixture, cornbread, hominy, chiles, red peppers, chicken broth and water. Toss well. Place in cavity of turkey just before roasting. Or spoon into a 13 x 9-inch casserole dish and bake 20 minutes. Serves 12.
Recipe adapted from chef Andrew Schloss on behalf of the Canned Food Alliance.
Nutritional Information
2. Heat oil in a large skillet. Add onion; poultry seasoning, oregano and chili powder; sauté 5 minutes. Combine onion mixture, cornbread, hominy, chiles, red peppers, chicken broth and water. Toss well. Place in cavity of turkey just before roasting. Or spoon into a 13 x 9-inch casserole dish and bake 20 minutes. Serves 12.
Recipe adapted from chef Andrew Schloss on behalf of the Canned Food Alliance.
Per serving: 140 calories, 3.5g fat, 15mg chol., 4g prot., 24g carbs.,3 g fiber, 590mg sodium.
