Cornbread stuffing

Yield: 4 servings

Measure Ingredient
8 tablespoons Unsalted butter
2 mediums Onions; finely diced
2 Celery stalks; finely sliced
4 cups Yellow cornmeal
1½ cup All-purpose broth OR low-sodium chicken broth
2 teaspoons Salt
2 teaspoons Freshly ground black pepper
2 tablespoons Fresh thyme leaves; -=OR=- Dried thyme
2 tablespoons Chopped fresh sage leaves =OR=- 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

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