- 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
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. &copy; 2002. All rights reserved.
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