Southwestern Corn Stuffing

Serves:

Ingredients:

6 c Crumbled corn bread
Parsley
1 tb Snipped fresh cilantro or
Pepper
1/2 c Chopped red or green sweet
1/2 c Finely chopped onion
Jack cheese
3/4 c Shredded Cojack or Monterey
Olives (optional
1 4 1/2 oz can chopped ripe
Chili peppers
2 4 oz cans chopped green
1 17 oz can cream-style corn
1 Egg, beaten

Method:

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