| 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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