Corn Bread Stuffing for Turkey Roast Recipe
Ingredients
1 1/2 cups thinly sliced celery
1 large onion, chopped
1/2 cup butter or margarine
2 packages (12 oz. ea.) corn bread or corn muffin mix, baked and crumbled
2 eggs
1 1/2 cups orange juice or chicken broth
1 1/2 teaspoons salt
3/4 teaspoon sage
1/4 teaspoon pepper
Directions
In 3-quart casserole, combine celery, onion and butter.
Cook at HIGH 6 to 7 minutes, or until celery and onion are tender; stir twice.
Add remaining ingredients; combine thoroughly.
Cook, covered with lid, at MEDIUM-LOW 10 to 11 minutes, or until heated through.
Let stand, covered, 5 minutes before serving.
Cook at HIGH 6 to 7 minutes, or until celery and onion are tender; stir twice.
Add remaining ingredients; combine thoroughly.
Cook, covered with lid, at MEDIUM-LOW 10 to 11 minutes, or until heated through.
Let stand, covered, 5 minutes before serving.
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