Corn Bread Stuffing Recipe
Ingredients
2 tablespoons olive oil
2 leeks, diced
4 stalks celery, diced
3 Granny Smith apples, peeled, if desired, and diced
7-8 cups crumbled day-old homemade corn bread (omit the optional scallions, jalapeho, and black pepper)
1 cup chopped walnuts, pecans, or hazelnuts
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh sage or 1 tablespoon dried
3 tablespoons chopped fresh rosemary or 1 tablespoon dried
3 tablespoons chopped fresh thyme or 1 tablespoon dried
1 teaspoon salt
1/4 cup vermouth
2 large eggs, beaten
1/2-1 cup apple juice
How to make Corn Bread Stuffing
1. Heat a large skillet over low heat and add the oil. When the oil is hot, add the leeks, celery, and apples and cook for about 15€”20 minutes or until soft. Remove from heat.2. Add the remaining ingredients and mix. Place the stuffing in the turkey cavity or in an ovenproof dish and bake for about 35 minutes at 350° F.other choices-. Our homemade corn bread may be substituted with store-bought corn bread stuffing with one 16-ounce can of corn kernels, drained.
Leave a Comment
Corn Bread Stuffing
Corn Stuffed Chicken Creamy Almond Soup Broccoli And Red Pepper Tortellini Hazelnut Cake Chicken Baked In Cream Fillet Of Sole Amandine Oyster And Cracked Pepper Cornbread Stuffing Flemish Asparagus Chicken Chow Mein Bread Stuffing With Apples, Bacon, And Caramelized Onions Romanian Easter Braid Corn, Jicama & Pineapple Salsa Fresh Fruit With Chocolate-mint Sauce Julekage Shrimps In Batter Lemony Raisin Coconut Squares Belgian Hot Beer Spanish Christmas Loaf Abalone With Oyster Sauce Advocaat
