Southwestern corn stuffing
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Southwestern corn stuffing
  Corn    Stuffing    Poultry  
Last updated 6/12/2012 1:23:51 AM. Recipe ID 57120. Report a problem with this recipe.
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      Title: Southwestern corn stuffing
 Categories: Poultry, Stuffings
      Yield: 8 Servings
 
      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
  




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Recipe ID 57120 (Apr 03, 2005)

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