Southwestern corn stuffing

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

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