Name: Cornbread Stuffing
Ingredients: 8 tb Unsalted butter; 2 md Onions; finely diced; 2 Celery stalks; finely sliced; 4 c Yellow cornmeal; 1 1/2 c All-purpose broth OR low-sodium chicken broth; 2 ts Salt; 2 ts Freshly ground black pepper; 2 tb Fresh thyme leaves; -=OR=- Dried thyme; 2 tb Chopped fresh sage leaves =OR=- Dried sage

CATEGORY	CUISINE	TAG	YIELD
Meats		Poultry, Stuffing	4	Servings

INGREDIENTS

8	tb	Unsalted butter
2	md	Onions; finely diced
2		Celery stalks; finely sliced
4	c	Yellow cornmeal
1 1/2	c	All-purpose broth OR low-sodium chicken broth
2	ts	Salt
2	ts	Freshly ground black pepper
2	tb	Fresh thyme leaves; -=OR=- Dried thyme
2	tb	Chopped fresh sage leaves =OR=- Dried sage

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“The real God: don’t settle for substitutes”