| Corn Bread Stuffing
4 1/2 cups of corn bread, cubed
2/3 cup of butter or margarine
1 1/4 cup of onion, chopped
1 1/4 cup of celery, chopped
7 cups of white bread, cubed
1/3 cup of parsley, chopped
1 1/3 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of sage
1/2 teaspoon of thyme
1/2 cup of stock or water
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Make corn bread recipe for a 13 x 9 x 2 inch pan. Cool. Melt butter in fry pan, add onions and celery and cook until tender. Remove from heat and set aside. Cube corn bread and white bread. Toss together with parsley and seasonings in a large bowl. Gradually add butter mixture and stock and toss. This makes enough stuffing for a 12 to 16 pound turkey. |
