Southwestern corn stuffing

8 Servings

Ingredients

QuantityIngredient
6cupsCrumbled corn bread
117 oz can cream-style corn
24 oz cans chopped green
Chili peppers
14 1/2 oz can chopped ripe
Olives (optional
¾cupShredded Cojack or Monterey
Jack cheese
½cupFinely chopped onion
½cupChopped red or green sweet
Pepper
1tablespoonSnipped fresh cilantro or
Parsley
1Egg, beaten

Directions

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