Corn Bread Stuffing Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Leeks | 2 , diced | |
| Celery stalks | 4 , 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 | ||
| Parsley | 3 Tablespoon, chopped | |
| Dried sage | 3 Tablespoon, chopped | |
| 3 tablespoons chopped fresh rosemary or 1 tablespoon dried | ||
| 3 tablespoons chopped fresh thyme or 1 tablespoon dried | ||
| Salt | 1 Teaspoon | |
| Vermouth | 1/4 Cup (16 tbs) | |
| Eggs | 2 Large, beaten | |
| Apple Juice | 1 Cup (16 tbs) | |
Directions
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.
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.
Chef
