Corn-Bread Stuffing


I got this recipe from Isis Crawford’s mystery novel called A Catered Thanksgiving.  Now that it is getting cooler outside and the daylight is getting shorter, we need something filling and tasty to keep us cozy.  This is a perfect recipe for any big dinner or holiday, whether inside poultry or as a side dish.  It is also apparently enough for a twelve-to-fifteen-pound turkey.

Corn-Bread Stuffing

You will need:
-3 cups crumbled day-old corn bread
-3 cups lightly packed good white bread cut into cubes
-1 cup butter
-2 and 1/2 cups chopped onion
-2 and 1/2 cups chopped celery
-3 cloves garlic, finely minced
-1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
-1/3 cup chopped fresh parsley
-1 tablespoon chopped fresh basil, or 1 and 1/2 dried teaspoons
-salt to taste
-3/4 teaspoon or more freshly ground pepper (freshly ground is important)
-1 finely chopped bay leaf
-Tabasco sauce to taste

Crumble corn bread into a large mixing bowl.  Toast bread cubes in 375°F oven, and when brown, add to corn bread.  Heat half the butter in a large skillet and add the rest of the ingredients.  Stir over moderate heat for twenty minutes.  Add remaining butter and stir until it melts.  You can either stuff the turkey with this, or put it in a baking dish, dot it with butter, and bake it for an hour in a pre-heated 350°F oven.

Happy Stuffing!!


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