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  Recipe Home » Poultry » Cornbread Stuffing
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  Cornbread Stuffing
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 245
Ingredients:
8 tbsp Unsalted butter
2 medium Onions, finely diced
2 Celery stalks, finely sliced
4 cup Yellow cornmeal
1 1/2 cup All-purpose broth OR low-sodium chicken broth
2 tsp Salt
2 tsp Freshly ground black pepper
2 tbsp Fresh thyme leaves, -=OR=-
1 tsp -Dried thyme
2 tbsp Chopped fresh sage leaves =OR=-
1 tsp -Dried sage
Instructions:
MELT THE BUTTER in a large pot over medium heat on the stove. Add the
onion and cook 5 minutes, stirring occasionally. Add the celery and
continue to cook, stirring occasionally, for 10 minutes. Remove from
the heat and pour into a mixing bowl. Add the cornmeal, broth, salt,
pepper, thyme and sage and mix well. Remove the pot from the heat and
scrape mixture into a large mixing bowl. Place the mixing bowl,
covered, in the refrigerator and completely chill the stuffing before
stuffing a bird or freezing. To freeze, divide stuffing between 6
lidded plastic containers or airtight freezer bags, label and place
in freezer for up to 12 months. Defrost overnight in the refrigerator
or on the defrost setting of a microwave.
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