recipes0003Ingredients:

6 cups crumbled cornbread (already made)
3 cups soft bread cubes
4 ounces butter
2 cups onion, chopped
2 cups finely chopped celery
3 to 4 cups chicken broth
1 heaping tablespoon dried sage, crumbled
1 1/2 teaspoons dried leaf thyme, crumbled
1 teaspoon dried marjoram, crumbled
1/2 teaspoon dried rosemary, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 eggs, lightly beaten

Options: Cranberries, diced peppers (red and/or green), corn.

Preparation:

In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, sauté the onion and celery , (peppers, corn if using),in butter until tender. Do not brown. Combine the sautéed vegetables with the bread mixture. Stir in chicken broth, using enough to moisten. Stir in cranberries if using, and the seasonings and beaten eggs, blending well. This will be the stuffing for the deboned Turkey.

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