Ingredients

6 cups (1-inch cubes) cornbread (from 1 1/2 lb. prepared cornbread)
1 1/2 Tbsp. unsalted butter
1 large sweet onion, diced (1 1/2 cups)
1 cup celery, diced
1 cup carrots, diced
2 dried chorizo sausages (about 3 1/2 oz.), casing removed, diced
1 small red pepper, seeded and diced
2 large jalepenos, seeded and 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 (or to taste) reduced-sodium chicken broth
1/4 cup chopped cilantro

Directions

Heat oven to 300 degrees. Place cornbread on large baking sheet. Bake 30 minutes, gently stirring cubes twice, until lightly toasted and firm. Cool completely. Place cubes in large bowl. Heat butter in large skillet over med. heat; add onion, celery and carrots. Cook 10 min., stirring occasionally, or until soft and lightly golden. Add chorizo, bell pepper, jalepenos 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 (add more broth for wetter stuffing). Spoon stuffing into buttered, shallow 2 qt. baking dish or casserole; cover with foil. Forty five minutes before serving the turkey, place stuffing in 350 degree oven for 25 minutes. Remove foil and continue to bake 10-15 minutes or until stuffing is hot, browned and slightly crisp on top.

Notes