"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Southwestern Corn Stuffing Recipe

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This recipe for Southwestern Corn Stuffing, by , is from The Hunter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandy Hunter
Added: Tuesday, October 24, 2006


6 cup crumbled corn bread
1 17 oz can cream-style corn
2 4 oz cans chopped green
1 chili peppers
1 4 1/2 oz can chopped black olives
3/4 cup shredded cojack or monterey
1 jack cheese
1/2 cup finely chopped onion
1/2 cup chopped red or green sweet
1 pepper
1 tablespoon snipped fresh cilantro or
1 parsley
1 egg, 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.




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