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Southwestern corn stuffing

Southwestern corn stuffing
Main Ingredient: Poultry Cereals Corn

Course: Stuffings

Cuisine: Southwestern

Yield:

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Southwestern corn stuffing ingredients

  • 6 c crumbled corn bread
  • 1 17 oz can cream-style corn
  • 2 4 oz cans chopped green
  • Chili pepper
  • 1 4 ½ oz can chopped ripe
  • Olives (optional
  • 3⁄4 c Shredded Cojack or Monterey
  • Jack cheese
  • 1⁄2 c Finely chopped onions
  • 1⁄2 c Chopped red or green sweet
  • Pepper
  • 1 T Snipped fresh cilantro or
  • parsley
  • 1 Eggs, beaten

Cooking Southwestern corn stuffing

1. Place corn bread in a 15 x 10 x 1 inch baking pan. Bakei in a 350 degree oven for 30 minutes or until toasted, stirring every 10 minutes.
2. Remove corn bread from oven and cool.
3. in a large bowl combine corn, drained chili peppers, olives, cheese, onion, sweet pepper, cilantro or parsley, and egg. Mixi well.
4. Add cornbread; toss gently to mix. Use to stuff an 8 - 10 pound turkey.
5. Or, bake, covered, in a ungreased 2-quart casserole in a 325 degree oven for 50 to 60 minutes or until heated through.
6. nutrition information per serving: 214 cal; 9g fat; 68mg chol; 7g pro; 30g carbo; 3g fiber, 751g sodium.


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