Side Pannel
Southwestern Corn Stuffing
Southwestern Corn Stuffing
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 6 c Crumbled corn bread
- 1 17 oz can cream-style corn
- 2 4 oz cans chopped green
- Chili peppers
- 1 4 1/2 oz can chopped ripe
- Olives (optional
- 3/4 c Shredded Cojack or Monterey
- Jack cheese
- 1/2 c Finely chopped onion
- 1/2 c Chopped red or green sweet
- Pepper
- 1 tb Snipped fresh cilantro or
- Parsley
- 1 Egg, 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
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
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