Title: Cornbread Stuffing
Categories: Side Main
Yield: 4 Servings

8	tb	Unsalted butter
2	md	Onions; finely diced
2		Celery stalks; finely sliced
4	c	Yellow cornmeal
1 1/2	c	All-purpose broth OR low-sodium chicken broth
2	ts	Salt
2	ts	Freshly ground black pepper
2	tb	Fresh thyme leaves; -=OR=-
1	ts	-Dried thyme
2	tb	Chopped fresh sage leaves =OR=-
1	ts	-Dried sage

MELT THE BUTTER in a large pot over medium heat on the stove. Add the onion and cook 5 minutes, stirring occasionally. Add the celery and continue to cook, stirring occasionally, for 10 minutes. Remove from the heat and pour into a mixing bowl. Add the cornmeal, broth, salt, pepper, thyme and sage and mix well. Remove the pot from the heat and scrape mixture into a large mixing bowl. Place the mixing bowl, covered, in the refrigerator and completely chill the stuffing before stuffing a bird or freezing. To freeze, divide stuffing between 6 lidded plastic containers or airtight freezer bags, label and place in freezer for up to 12 months. Defrost overnight in the refrigerator or on the defrost setting of a microwave.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125) From: Gail Shipp Date: 11-04-95

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