|Servings||Prep Time||Cook Time|
|6||25 mins||1 hr 30 mins|
|1.||Heat oven to 350° F (175° C).|
|2.||Spray 11 x 7-inch (2-quart) glass baking dish with cooking spray.|
|3.||In 12-inch nonstick skillet, melt butter over medium-high heat.|
|4.||Cook onion and bell pepper in butter 2 to 3 minutes, stirring frequently, until tender. Stir in stuffing mix, corn and water. Spread stuffing mixture in baking dish.|
|5.||Sprinkle both sides of turkey tenderloins with chili powder and peppered seasoned salt. Place on stuffing, pressing into stuffing mixture slightly.|
|6.||Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.|
|7.||Bake 1 hour. Uncover and bake 5 minutes longer or until juice of turkey is no longer pink when centers of thickest pieces are cut.|
|8.||Note: based on a recipe from eatbetteramerica.com For a refreshing accompaniment to this tasty casserole, toss a green salad with sliced jicama, onions, raspberries and a fruity vinaigrette dressing.|
There are 176 calories in 1 serving of Turkey and Corn Bread Casserole.
Calorie split: 9% fat, 65% carbs, 26% protein.
|Serving Size||1 serving|