Southwestern corn stuffing

Yield: 8 Servings

Ingredients:

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

Instructions:

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 Source: Tulsa World AP Special Features Nov 21 1993