Cornbread Stuffing Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 tbsp: Unsalted butter,
2 medium: Onions, finely diced
2: Celery stalks, finely sliced
4 cup: Yellow cornmeal,
1 1/2 cup: All-purpose broth OR low-sodium chicken broth,
2 tsp: Salt,
2 tsp: Freshly ground black pepper,
2 tbsp: Fresh thyme leaves, -=OR=-
1 tsp: -Dried thyme,
2 tbsp: Chopped fresh sage leaves =OR=-,
1 tsp: -Dried sage,
Directions:
MELT THE BUTTER in a large pot over medium heat on the stove. Add the
onion and cook 5 minutes, stirring occasionally. Add the celery and
continue to cook, stirring occasionally, for 10 minutes. Remove from
the heat and pour into a mixing bowl. Add the cornmeal, broth, salt,
pepper, thyme and sage and mix well. Remove the pot from the heat and
scrape mixture into a large mixing bowl. Place the mixing bowl,
covered, in the refrigerator and completely chill the stuffing before
stuffing a bird or freezing. To freeze, divide stuffing between 6
lidded plastic containers or airtight freezer bags, label and place
in freezer for up to 12 months. Defrost overnight in the refrigerator
or on the defrost setting of a microwave.
Source from luhu.jp
onion and cook 5 minutes, stirring occasionally. Add the celery and
continue to cook, stirring occasionally, for 10 minutes. Remove from
the heat and pour into a mixing bowl. Add the cornmeal, broth, salt,
pepper, thyme and sage and mix well. Remove the pot from the heat and
scrape mixture into a large mixing bowl. Place the mixing bowl,
covered, in the refrigerator and completely chill the stuffing before
stuffing a bird or freezing. To freeze, divide stuffing between 6
lidded plastic containers or airtight freezer bags, label and place
in freezer for up to 12 months. Defrost overnight in the refrigerator
or on the defrost setting of a microwave.
Source from luhu.jp