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Recipe

CORN BREAD STUFFING

Makes 8 cups (10 to 12 servings)

Ingredients

  • 1 cup finely chopped celery
    1/2 cup chopped onion (1 medium)
    1/2 cup butter
    1/2 cup chopped, cooked poultry giblets*
    1 teaspoon poultry seasoning or ground sage
    1/4 teaspoon pepper
    1/8 teaspoon salt
    4 cups dry bread cubes
    4 cups dry corn bread cubes
    1 to 1-1/3 cups chicken broth or water

Preparation

  • In a frying pan cook celery and onion in butter until tender; remove from heat. Stir in giblets, poultry seasoning or sage, pepper and salt.

    In a large mixing bowl place dry bread and corn bread cubes; add the onion mixture. Drizzle with enough broth or water to moisten, tossing lightly to mix.
    Transfer to a 2-quart casserole. Cover and bake in a 325 degree F oven for 40 minutes or until heated through.
    Or, use to stuff a 10- to 12-pound turkey; see directions for Classic Roast Turkey.)

    *Note: To cook giblets: Rinse giblets and neck. Refrigerate liver until needed. In a medium saucepan place the remaining giblets and neck. Add enough lightly salted water to cover. Bring to boiling. Reduce heat, cover and simmer for 1 hour. Add liver and simmer 20 to 30 minutes or until tender. Remove giblets and finely chop. Discard neck. Strain broth. Chill giblets and broth until needed.
Print Recipe
on The World Cuisine
 
 

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