Turkey and Green Chile Stuffing Casserole:

Date Added: 3 Dec 2009
Listed in: Main Dish Cuisine

• 1 tablespoon margarine or butter


• 1 medium onion, chopped (1/2 cup)


• 1 small red bell pepper, chopped (1/2 cup)


• 4 cups seasoned cornbread stuffing mix


• 1 cup Green Giant® Niblets® whole kernel corn (drained) or frozen corn


• 1 can (4.5 oz) Old El Paso® chopped green chiles, undrained


• 1 1/2 cups water


• 2 turkey breast tenderloins (about 3/4 lb each)


• 1/2 teaspoon chili powder


• 1/4 teaspoon peppered seasoned salt

Preparation Time 25 min | Cooking Time 60 min:
6 servings | 320 Calories | 32g Protein | 38g Carbohydrates | 5g Fat

Covering the dish while cooking helps thoroughly cook the turkey and keep it moist. Uncovering for the last 10 minutes will lightly brown and dry the top so it's more attractive.

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt margarine over medium-high heat. Add onion and bell pepper; cook 2 to 3 minutes, stirring frequently, until tender. Stir in stuffing mix, corn, chiles and water. Spread stuffing mixture in baking dish.


• Sprinkle both sides of turkey tenderloins with chili powder and peppered seasoned salt. Place on stuffing, pressing into stuffing mixture slightly. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.


• Bake 1 hour. Uncover and bake 10 to 15 minutes longer or until juice of turkey is clear when center of thickest part is cut (170°F).

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