Southwestern Corn Stuffing

Recipe Ingredients

6 cups	960g / 33oz	Crumbled corn bread
1		Cream-style corn
2		Chopped green
		Chili peppers
1		Chopped ripe
		Olives - (optional
3/4 cup	177ml	Shredded cojack or Monterey
		Jack cheese
1/2 cup	31g / 1.1oz	Finely chopped onion
1/2 cup	73g / 2.6oz	Chopped red or green sweet
		Pepper
1 tablespoon	15ml	Snipped fresh cilantro or
		Parsley
1		Egg - beaten

Recipe Instructions

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.

Source:
Tulsa World, AP Special Features, Nov 21, 1993

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