Turkey and Corn Bread Casserole

Ingrédients

• 8 oz turkey breast tenderloins
• 1/2 cuillère à soupe chili powder
• 2 cuillères à soupe margarine
• 1 moyenne onion
• 1 1/2 tasses water
• 6 oz corn bread stuffing mix
• 1/2 tsp seasoned salt
• 1 medium red bell pepper
• 2/3 cup frozen whole kernel corn

Directives

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.