Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Browse by categories