1 tablespoon butter
2 tablespoons sesame oil
2 medium onions, chopped
2 cups chopped mushrooms
1 large green chile pepper, chopped (mild to medium hot)
2 cups colorful bell peppers (red and yellow preferred, green okay)
2 (16 ounce) packages frozen whole kernel corn
2 medium to large ripe tomatoes, chopped
16 ounces frozen green chili (thawed of course)
8 ounces frozen red chili (thawed, as above)
Salt, tamari and garlic to taste
2 1/2 cups bread crumbs
3/4 to 1 pound grated mozzarella cheese
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In a large skillet melt butter and add sesame oil. Then saute the onions, fresh green chile and mushrooms until tender.
In a large bowl, mix the onions, chile and mushrooms with the bell peppers, corn and tomatoes. Add green and red chili. Then add spices, bread crumbs and cheese. A touch of parmesan is good, too. Adjust spices to taste.
This recipe will stuff a large turkey, with leftovers for pan stuffing.
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