Tex-Mex Turkey & Stuffing Casserole
4 cups (8 oz.) corn-bread stuffing mix
11 oz. can Mexican-style corn
1/2 cup sliced scallions
1 lb. sliced turkey-breast cutlets (about 1/4" thick)
14-1/2 oz. can chili-style chunky tomatoes
Heat oven to 375. Grease a shallow 2-quart baking dish. Mix stuffing
mix, corn and scallions in prepared baking dish. Add 1½ cups hot water
and stir to mix well. Arrange cutlets on top. Spread with chili-style
tomatoes. Cover and bake 40 minutes or until hot and turkey is no
longer pink in center.