Cornbread stuffing
4 servings
Ingredients
| Quantity | 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 |
Directions
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