Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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
