Corn Bread Stuffing Recipe

Summary

CuisineCourse
Method

Ingredients

 Olive oil2 Tablespoon
 Leeks2 , diced
 Celery stalks4 , 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
 Parsley3 Tablespoon, chopped
 Dried sage3 Tablespoon, chopped
 3 tablespoons chopped fresh rosemary or 1 tablespoon dried
 3 tablespoons chopped fresh thyme or 1 tablespoon dried
 Salt1 Teaspoon
 Vermouth1/4 Cup (16 tbs)
 Eggs2 Large, beaten
 Apple Juice1 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.
Quantcast