"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

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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