| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Poultry, Stuffings | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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