*  Exported from  MasterCook  *
 
                             CORNBREAD STUFFING
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       tb           Unsalted butter
    2       md           Onions -- finely diced
    2                    Celery stalks -- finely sliced
    4       c            Yellow cornmeal
    1 1/2   c            All-purpose broth
                         -OR low-sodium chicken broth
    2       ts           Salt
    2       ts           Freshly ground black pepper
    2       tb           Fresh thyme leaves -- -ÿÿ
    1       t            -Dried thyme
    2       tb           Chopped fresh sage leaves
                         -ÿÿ
    1       t            -Dried sage
 
   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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