| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 12 | c | Day old cornbread; cubed 1" |
| 2 | lb | Sausage; casings removed |
| 1 | c | Pitted prunes |
| 4 | tb | Chopped fresh sage or 2 ts dried |
| 4 | tb | Olive oil |
| 2 | tb | Butter |
| Salt and pepper; to taste | ||
| 3 | c | Chopped onions |
| 4 | tb | Fress thyme or 1 T dried |
| 6 | Ribs celery; chopped | |
| 1/4 | c | Chopped parsley |
| 1 | c | Dried cherries |
| 2 | c | Chicken broth |
INSTRUCTIONS
Preheat the oven to 3500F. Place the cubed cornbread in a large bowl with 2 tablespoons olive oil, the salt and pepper. and half of the thyme. Toss well and lay out on 2 baking sheets. Bake for 15 minutes or until toasted slightly. Let cool at room temperature for 15 to 30 minutes. Return to bowl. 2. Cook the sausage in a nonstick skillet over medium-high heat for 15 to 20 minutes or until cooked through and lightly browned, breaking up the meat with a spatula. (Pour:off the fat if too much accumulates during cooking.) Remove with a slotted spoon to cornbread, breaking up the'sausage more if necessary. 3. Place remaining olive oil and the butter in a heavy saucepan. Cook onions and celery to wilt for 10 minutes over medium-low heat, stirring. Stir in the- cherries and prunes, then cook 5 minutes more. Fold into cornbread. 4. Toss remaining thyme, the sage and parsley with the cornbread using a rubber spatula. Slowly drizzle in broth, 1/2 cup at a time, until moist to your liking. Adjust seasonings to taste. Cool completely to room temperature before stuffing the turkey.-Cook the stuffing in the turkey or heat, covered, in an ovenproof dish at 350 for 25 minutes before serving. Yeild 16 cups (enough for a 20 - to 24 pound turkey). Recipe by: Shelia Lukins "parade" 11-17-1996 Posted to MC-Recipe Digest by Gr8seeksM8@aol.com on Feb 14, 1998
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