Southwestern corn stuffing
- Main Ingredient: Poultry Cereals Corn
- Course: Stuffings
- Cuisine: Southwestern
- Yield:
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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