Put a Southwestern spin on a turkey dinner with cornbread stuffing mix and green chiles.
2 tablespoons butter or margarine
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
4 cups seasoned cornbread stuffing mix
1 cup frozen whole kernel corn
1 (4.5 oz) can chopped green chiles, undrained
1 1/2 cups water
2 turkey breast tenderloins (about 3/4 lb each)
1/2 teaspoon chili powder
1/2 teaspoon peppered seasoned salt
Instructions Heat oven to 350°F. Spray 11×7-inch (2-quart) baking dish with cooking spray. In a large 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. 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 no longer pink when centers of thickest pieces are cut.