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Post by marlaoh on Jun 3, 2003 6:31:34 GMT -6
Cornbread Stuffing
Servings: 4
2 c chopped celery 1 c chopped onion 3/4 c butter or margarine, melted 5 c crumbled cornbread 5 c crumbled toasted white bread 2 1/2 t poultry seasoning 1 1/4 t sage salt and pepper to taste
Saute celery and onion in butter until transparent. Add vegetable mixture to combined bread crumbs and seasonings, mix lightly.
NOTE: Add water or broth from turkey giblets for moist stuffing if desired.
Sausage stuffing: Decrease crumbled bread to 8 cups and omit salt. Add 1 pound bulk pork sausage, crumbled and browned, with the remaining ingredients. Substitute sausage drippings for part of the butter.
Apple raisin stuffing: Decreased crumbled bread to 8 cups. Add 1 cup chopped apples, 1/2 cup raisins and 1/2 cup chopped pecans with remaining ingredients.
Oyster stuffing: Decrease crumbled bread to 8 cups and add 2 cans (8 oz each) oysters, drained and chopped, with remaining ingredients.
Vegetable stuffing: Decrease crumbled bread to 8 cups and add 1 cup shredded carrots and 1 cup shredded zucchini with remaining ingredients.
NOTE: To cook stuffing separately, place in greased 3 qt casserole. Cover and bake in 325 degree oven 45 minutes. Uncover during last 15 minutes.
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