| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Kentucky | Stuffing | 8 | Servings |
INGREDIENTS
| 8 | tb | Butter; melted |
| 1/3 | c | Water |
| 1 | c | Onion; chopped |
| 1 | c | Celery; chopped |
| 6 | c | Crumbled corn bread |
| 1 | c | Toasted bread crumbs |
| 1 | ts | Marjoram |
| 1/4 | ts | Thyme |
| 1 | ts | Baking powder |
| 5 | Eggs | |
| Salt and pepper |
INSTRUCTIONS
Heat 4 tablespoons butter and one-third cup water in a large skillet. Add the onion and celery and cook until the water is evaporated, but don't allow the vegetables to brown. Combine the crumbled corn bread and the bread crumbs with the vegetables. Add remaining butter and marjoram, thyme and baking powder. Mix well with a fork (not a spoon, to keep the stuffing loose). Add eggs, and salt and pepper to taste. Mix thoroughly again with a fork. Place in a greased baking dish and bake at 350 degrees until golden brown, about 30 minutes. Serves 8 to 10. Nutritional analysis per serving: 612.4 calories; 26.5 grams total fat; (10.5 grams saturated fat); 15.0 grams protein; 77.7 grams carbohydrates; 217 milligrams cholesterol; 1,383 milligrams sodium. Louisville Courier Journal, November 12, 1996 Posted to MM-Recipes Digest V3 #321 Date: Sat, 23 Nov 1996 22:51:32 +0000 From: Linda Place <placel@worldnet.att.net>
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