Corn Bread Stuffing
 
 
1/4 lb.  (or more) butter
1-1/4 cup  finely chopped onion
1 cup  finely diced celery
1/2 cup  chopped celery tops
1-1/2 tsp  thyme
1 lb.  small link sausages or chipolatas, lightly browned
1 Tbsp  salt or more, to taste
1-1/2 tsp  freshly ground black pepper
6 - 8 cup  coarse corn bread crumbs
3/4 cup  madeira
 
melt the butter in a saucepan with the chopped onion. add the celery, 
celery tops, and thyme. sauté the sausages gently or broil them. add 
the salt and pepper to the crumbs and mix with the onion-celery 
mixture, the sausages, and the madeira. add more melted butter or 
some of the rendered sausage fat, if needed. taste for seasonings. 
stuff the turkey lightly. 
 
variations: 
 
1. omit sausages and add 1 cup whole kernel corn and 1/2 cup finely 
chopped green chiles (or 1 cup, if you like the taste of chiles). 
substitute 1/2 cup cognac for the madeira. 
 
2.   omit sausages. sauté 1/2 pound sausage meat with the onions,
  breaking it up well. add to the stuffing with 1 cup pecans.
 
3.   omit sausages. add 1 1/2 cups finely shredded smithfield ham to
  the stuffing. sauté the onions in ham fat instead of butter.
 
4.   omit sausages. add 2 cups crisp crumbled bacon to the stuffing.
  saut onions in bacon fat.
 
5. omit sausages and celery. add 2 cups coarsely chopped smithfield 
ham and 2 cups coarsely chopped roasted and salted peanuts. if 
peanuts are not to your liking, you may substitute toasted and salted 
filberts. 
 
6.   if you like oysters in a stuffing, add about 2 dozen oysters with
  their liquor.
 
makes enough stuffing for a 10-pound bird. 
recipe usa group 
 
 
-- 
(ID: 4788) Mirror: rec.food.recipes: Tue, Nov 23, 2004


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