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Jalapeño Turkey Stuffing

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1/4 pound margarine
1 cup chopped onion
1/2 cup chopped celery
3 loaves jalapeño bread; sliced*
2 cups warm water
1/2 pound crumbled tomato and basil feta chee

*Either commercial or home-made-- note: Glen Hosey makes a great one! In large skillet, melt margarine, saut‚ onion and celery, stirring often. Meanwhile, lightly toast slices of Jalapeño bread on cookie sheet in oven. Cut into cubes. Combine cubed jalapeño bread and water in large bowl. Fold in crumbled feta cheese. Slowly add moistened bread to celery and onion mixture in skillet, stirring constantly over low heat for about 5 minutes to blend flavors. Turn into a greased casserole dish and garnish the top with roasted red peppers and jalapeño slices, if desired. Bake at 325F, covered for about 20 minutes. Then uncover and bake until browned, 15-20 minutes. For a zesty variation, add 1 1/2 cups cooked, crumbled chorizo before baking. For a truly southwestern Thanksgiving, serve with picadillo, pumpkin tamales, squash w/ cheese, string beans w/ almonds and cream, variety of salsas. Enjoy! Posted to the BBQ List in Nov. 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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