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Turkey and Green Chile Stuffing Casserole

5 Ratings

1 Comments

Prep 25 min
Total 1 hr 40 min
Servings 6

Put a Southwestern spin on a turkey dinner with cornbread stuffing mix and green chiles. ...MORE+ LESS-

Ingredients

tablespoons butter or margarine

medium onion, chopped (1/2 cup)

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

cups seasoned cornbread stuffing mix

cup frozen whole kernel corn (from 1-lb bag)

can (4.5 oz) Old El Paso™ chopped green chiles, undrained

1 1/2

cups water

turkey breast tenderloins (about 3/4 lb each)

1/2

teaspoon chili powder

1/2

teaspoon peppered seasoned salt

Steps

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1

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

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.
3

Bake 1 hour. Uncover and bake 10 to 15 minutes longer or until juice of turkey is no longer pink when centers of thickest pieces are cut.

Expert Tips

Look for the cornbread stuffing mix in bags near the other packages of stuffing at the grocery store.
Cut down on prep time by using frozen chopped onions and bell peppers. Look for them in vegetable section of the freezer case.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 10%
Saturated Fat 3g 16% Trans Fat 1/2g
Cholesterol: 85mg; 29%
Sodium: 990mg; 41%
Potassium: 470mg; 13%
Total Carbohydrate: 43g; 14%
Dietary Fiber 3g 12% Sugars 4g
Protein: 33g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 25%; 25%
Calcium: 8%; 8%
Iron: 20%; 20%

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;