Cornbread Stuffing
 
this is how my grandmother made it. this can also be used to stuff the 
turkey, chicken, etc. i have found that the stuffing has a better flavor 
if mixed the day before you need it then bake right before serving or 
stuff the turkey right before roasting it. if you like sage, a pinch adds 
even more flavor. jan 
 
1   yellow onion, chopped
6   green onions, chopped
3 stalk  celery, chopped (chop some of the leaves from a couple
  of stalks) or 8-9 inches cornbread (can use a mix or homemade)
6 piece  white bread, toasted
1   egg, beaten
  chicken broth, to moisten (can use canned or homemade)
  salt and pepper
 
cook onion and celery in some unsalted butter until they are soft, do not 
brown. remove from heat. crumble the cornbread and toast into a large 
bowl, add the onion mixture and mix well. add the chicken broth a little 
at a time mixing well after each addition until the mixture is moist but 
not soupy. add the egg, salt and pepper, mix well. turn the mixture into a 
baking dish and smooth with a spoon. bake at 350: until golden brown on 
top. 
 
leftovers freeze well if wrapped tightly. 
 
 
-- 
(ID: 8781) Mirror: rec.food.recipes: Thu, Feb 12, 2004


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