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Turkey with Corn Bread Stuffing

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 Colby-Monterey Jack cheese
1/2 cup finely chopped onion
1/2 cup chopped green or sweet red pepper
1 tablespoon minced fresh parsley
1/4 cup egg substitute
1 package (16 ounces) crushed corn bread stuffing or 6 cups crumbled corn bread
1 turkey (8 to 10 pounds)
Melted butter
2 chicken bouillon cubes
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-qt. 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° for 2-3/4 to 3 hours or until a meat thermometer

Printed from tasteofhome.com Jul 24, 2008

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Turkey with Corn Bread Stuffing cont.

reads 180° for turkey and 165° 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
cube 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.

Yield: 6-8 servings.