ingredients

  • 1 can (14 3/4 ounces) cream-style corn
  • 2 cans (4 ounces each) chopped green chilies
  • 1 can (4 1/2 ounces) sliced ripe olives, finely chopped
  • 1/2 cup shredded Co-Jack cheese
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped green or sweet red pepper
  • 1 tablespoon minced fresh parsley
  • 1 egg, lightly beaten
  • 1 package (16 ounces) crushed corn bread stuffing or 6 cups crumbled corn bread
  • 1 turkey (8 to 10 pounds)
  • Melted butter or margarine
  • 2 chicken bouillon cubes
  • 2 cups boiling water
  • 2 cups boiling water
  • 1/4 to 1/3 cup all-purpose flour

directions

In a large bowl, combine the first eight ingredients. Add stuffing and toss lightly. Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 1 1/2 quart baking dish; refrigerate.

Skewer openings of turkey; tie drumsticks together. Place on a rack in a roasting pan. Brush with melted butter. Bake, uncovered, at 325 degrees F for 2 3/4 to 3 hours or until a meat thermometer reads 180 degrees F for turkey and 165 degrees F for stuffing.

Bake additional stuffing, covered, for 40-50 minutes or until heated through. When the turkey begins to brown, baste if needed; cover lightly with foil.

For gravy, dissolve bouillon in water; set aside.

Transfer turkey to a warm platter. Remove stuffing.

Pour 1/4 cup pan drippings into a saucepan; whisk in flour until smooth. Gradually add bouillon mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Serve with turkey and stuffing.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 4992

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