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Categories:
corn kernels tomatoes Italian dressing green onions fresh cilantro barbecue sauce ground turkey stove water caramelized onions chiles eggs hot pepper sauce apricot preserves POUPON chili paste
Viewed: 69 - Published at: 6 years agoIngredients
- 3-1/2 cups roasted corn kernels
- 1 cup chopped tomatoes
- 1/3 cup KRAFT Zesty Italian Dressing
- 2 green onions, chopped
- 1 Tbsp. chopped fresh cilantro
- 1/2 cup plus 2 Tbsp. KRAFT Original Barbecue Sauce, divided
- 2-1/2 lb. ground turkey
- 2-2/3 cups STOVE TOP Stuffing Mix for Chicken in the Canister
- 1 cup water
- 1/2 cup caramelized onions
- 1/3 cup chopped roasted poblano chiles
- 2 eggs, beaten
- 1 tsp. hot pepper sauce, or to taste
- 3 Tbsp. apricot preserves
- 3 Tbsp. GREY POUPON Dijon Mustard
- 1 tsp. chili paste
Method
- Heat oven to 375 degrees F.
- Combine corn, tomatoes, dressing, onions, cilantro and 2 Tbsp.
- barbecue sauce.
- Refrigerate until ready to use.
- Mix turkey, stuffing mix, water, onions, chiles, eggs, hot sauce and 1/3 cup of the remaining barbecue sauce just until blended; shape into loaf in shallow baking dish sprayed with cooking spray.
- Bake 1 hour.
- After about 45 min., mix remaining barbecue sauce with preserves, mustard and chili paste in saucepan; cook on medium heat until heated through, stirring occasionally.
- Brush meatloaf with barbecue sauce mixture; bake 20 to 25 min.
- or until done (165 degrees F).
- Let stand 5 min.
- before slicing and serving with the corn salsa.
