| 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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