| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy, Eggs | California | 10 | Servings | |
INGREDIENTS
| 4 | tb | Butter |
| 1 | Carrot — minced | |
| 1 | Stalk celery — minced | |
| 1 | md | Onion — minced |
| 1/4 | c | Minced parsley |
| 3 | tb | Dried whole sage leaves |
| 2 | ts | Salt |
| 1 | ts | Fresh ground pepper |
| 1 | c | Cranberries |
| 1 | c | Toasted walnuts |
| 3 | c | Hot turkey broth or chicken |
| Stock | ||
| Quick Corn Bread—– | ||
| 4 | tb | Butter |
| 1 | c | Milk |
| 2 | Eggs | |
| 1 | c | Flour |
| 1 1/2 | ts | Baking powder |
| 2 | ts | Salt |
| 1 1/2 | ts | Sugar |
| 1 | c | Cornmeal |
INSTRUCTIONS
e1. Prepare corn bread; let cool. In a large skillet over medium heat, melt butter; add carrot, celery, and onion and saute until softened and cooked thoroughly (10 minutes). 2. Cut corn bread in 1-inch cubes. In a large bowl toss corn bread cubes with cooked carrot, celery, onion, parsley, sage, salt, and pepper. Add cranberries and walnuts. Mix in turkey broth. 3. Preheat oven to 350 degrees F (or turn heat down to 350 degrees F while turkey rests). Place stuffing in a 3-quart casserole and cover loosely with aluminum foil. Bake until hot (about 30 minutes). Makes 10 cups stuffing, 12 to 16 servings. Quick Corn Bread: Preheat oven to 400 degrees F. Butter an 8-inch square baking pan. In a small bowl combine the 4 tablespoons butter, milk, and eggs. In a medium bowl, sift together flour, baking powder, salt, and sugar; stir in cornmeal and make a well in center. Gradually stir milk mixture into dry ingredients until just combined and slightly lumpy. Do not overmix or corn bread will be tough. Place mixture in prepare pan; bake until top is golden brown (about 35 minutes). Serves 8. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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