| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Stuffing |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter; divided |
| 2 |
lb |
Mushrooms; sliced/divided |
| 2 |
md |
Onions; diced/divided |
| 2 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Yellow cornmeal |
| 1/4 |
ts |
Fresh ground black pepper |
| 1/2 |
ts |
Dried leaf thyme |
| 1/4 |
ts |
Coriander |
INSTRUCTIONS
Enough for an 8-pound bird.
Melt half the butter in a very large skillet. Add half the mushrooms and
half the onions and cook over medium heat until onions are soft and
moisture from mushrooms has evaporated, about 15 minutes; set aside in a
bowl. Repeat with remaining butter, mushrooms and onions. Pour water into a
medium pan. Add salt and bring to a boil. Pour in the cornmeal in a slow,
steady stream, stirring constantly, for 15 minutes. Scrape the polenta into
the mushrooms. Add the pepper, thyme and coriander; mix well. Let cool to
room temperature before stuffing bird. Or bake stuffing in a greased,
covered loaf pan in preheated 375-degree oven for
30 minutes.
Source: Adapted from "What's for Dinner?" by Michael Roberts.
printed in the Star-Tribune, Minneapolis-St. Paul, Minnesota, November 21,
1993
Posted to MM-Recipes Digest V3 #321
Date: Sat, 23 Nov 1996 22:51:32 +0000
From: Linda Place <placel@worldnet.att.net>
A Message from our Provider:
“Do you have PEACE in your life? Trust in God.”