Southwestern Corn Stuffing Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
6 cup: 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 cup: Shredded Cojack or Monterey,
Jack cheese,
1/2 cup: Finely chopped onion,
1/2 cup: Chopped red or green sweet,
Pepper,
1 tbsp: 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
Source: Tulsa World, AP Special Features, Nov 21, 1993
Source from luhu.jp
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
Source from luhu.jp