It is beyond all question that this eminent piety is before everything else in preparation for the duties of the sacred office. It is before talents, or learning, or study, or favorable circumstances, or skill in working, or power in sermonizing. It is needed to give character and tone and strength to all these, and to every other part of the work. Without this elevated spirituality nothing else will be of much account in producing a permanent and satisfactory ministry. All else will be like erecting a building without a foundation... Oh that at the very beginning this could be deeply impressed upon the hearts of young ministers!... Without it success in the holy office is not to be expected (Thomas Murphy).

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CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy, Eggs		Dressing, Dish	12	Servings

INGREDIENTS

3/4	c	Pine nuts
3/4		Sticks unsalted butter; (6 T.)
3	c	Onion; coarsely diced
1 1/2	ts	Dried thyme; crumbled
3	lg	Baking apples; (about 1.5 lbs total)
1/2	c	Chopped fresh sage
1	ts	Salt
		Two recipes day old corn bread (below), coarsely crumbled (about 13 cups)
2 1/2	c	Chicken broth
		Homemade or canned
2	ts	Freshly ground black pepper
1 1/4	c	Unbleached all-purpose flour
3/4	c	Yellow cornmeal; preferably stone-ground
2	tb	Sugar
2	ts	Baking powder
1/2	ts	Salt
1	c	Cultured buttermilk; at room temperature
1		Egg; beaten
5	tb	Unsalted butter; melted

INSTRUCTIONS

DRESSING
GOOD OLD CORN BREAD RECIPE
Directions for Good Old Corn Bread (need 13 cups for the above Dressing):
Position a rack in the middle of the oven and preheat oven to 400. Grease
an 8" square baking pan.
In a large bowl, stir together flour cornmeal, sugar, baking powder, and
salt. Add the buttermilk, egg and melted butter and stir until partially
combined. Transfer the batter to the baking pan and spread it to the edges.
Bake 20 minuted, or until the corn bread is firm, the edges are golden, and
a tester inserted into the center comes out clean.
Cool 5 minutes on a rack before cutting. Serve hot or warm, or use corn
bread in bread pudding. Serves 8.
Directions for Dressing:
Preheat oven to 375.
Spread the pine nuts in a single layer in a shallow metal baking dish (pie
pan) and bake, stirring once or twice, until golden brown, 7-10 minutes.
Transfer to a bowl and cool.
In a large skillet over medium heat, melt the butter. Add the onions and
thyme and cook, covered, stirring once or twice, for 5 minutes. Add the
apples and cook, covered, stirring once or twice, for 5 minutes. Remove
from heat, stir in sage and salt, and cool to room temperature. The
dressing can be prepared to this point several hours in advance.
Position a rack in the middle of the oven and turn the oven up to 400.
Butter a large shallow baking dish (of about a 4 qt capacity). In a large
bowl, thoroughly toss together the crumbled corn bread, apple mixture, and
pine nuts. Stir in the chicken broth and the freshly ground black pepper
and mix throughly. Spoon the dressing into the baking dish and bake
uncovered for about 40 minutes, or until the top is lightly browned and the
dressing is steaming. Serves 12.
Notes: I have used this stuffing recipe for the last few years and have
gotten rave reviews. It calls for pine nuts (which I personally think taste
really rotten), but they can be substituted with most any nut. Hope you
like it!!!!
Posted to RecipeLu Digest V1 #234 by Rodeo46898@aol.com on Nov 9, 1997,
MC_Buster converted by Brenda Adams.
Posted to recipelu-digest Volume 01 Number 235 by Badams
<adamsfmle@sprintmail.com> on Nov 09, 1997

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