Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 6 cups | Crumbled corn bread |
| 1 \N | 17 oz can cream-style corn |
| 2 \N | 4 oz cans chopped green |
| \N \N | Chili peppers |
| 1 \N | 4 1/2 oz can chopped ripe |
| \N \N | Olives (optional |
| ¾ cup | Shredded Cojack or Monterey |
| \N \N | Jack cheese |
| ½ cup | Finely chopped onion |
| ½ cup | Chopped red or green sweet |
| \N \N | Pepper |
| 1 tablespoon | Snipped fresh cilantro or |
| \N \N | Parsley |
| 1 \N | Egg, beaten |
Place corn bread in a 15 X 10 X 1 inch baking pan. Bake in a 350 degree oven for 30 minutes or until toasted, stirring every 10 minutes. Remove corn bread from oven and cool.
In a large bowl combine corn, drained chili peppers, olives, cheese, onion, sweet pepper, cilantro or parsley, and egg. Mix well. Add cornbread; toss gently to mix. Use to stuff an 8 - 10 pound turkey.
Or, bake, covered, in a ungreased 2-quart casserole in a 325 degree oven for 50 to 60 minutes or until heated through.
NUTRITION INFORMATION PER SERVING: 214 cal; 9g fat; 68mg chol; 7g pro; 30g carbo; 3g fiber, 751g sodium Source: Tulsa World, AP Special Features, Nov 21, 1993