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Southwestern Corn Stuffing Recipe

Serves 8


  • 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


1. Place corn bread in a 15 x 10 x 1-inch baking pan.
2. Bake in a 350 F oven for 30 minutes or until toasted, stirring every 10 minutes.
3. Remove corn bread from oven and cool.
4. In a large bowl combine corn, drained chili peppers, olives, cheese, onion, sweet pepper, cilantro or parsley, and egg.
5. Mix well.
6. Add cornbread; toss gently to mix.
7. Use to stuff an 8 to 10 pound turkey.
8. Or bake, covered, in a ungreased 2-quart casserole in a 325 F oven for 50 to 60 minutes or until heated through.


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Main Ingredient:Vegetable / Corn
Preparation Method:Baking

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