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