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Southwestern Corn Stuffing

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, E, P
MineralsFluorine, Chromium, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 cups 960g / 33oz Crumbled corn bread

  2. 1 Cream-style corn

  3. 2 Chopped green

  4. Chili peppers

  5. 1 Chopped ripe Olives -

  6. 3/4 cup 177ml Shredded cojack or Monterey

  7. Jack cheese

  8. 1/2 cup 31g / 1.1oz Finely chopped onion

  9. 1/2 cup 73g / 2.6oz Chopped red or green sweet

  10. Pepper

  11. 1 tablespoon 15ml Snipped fresh cilantro or Parsley

  12. 1 Egg - beaten

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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