Corn Bread Stuffing
|Olive oil||2 Tablespoon|
|Leeks||2 , diced|
|Celery stalks||4 , diced|
|Granny smith apples||3 , peeled and diced|
|Chopped walnuts/Pecans/hazelnuts||1 Cup (16 tbs)|
|Chopped parsley||3 Tablespoon|
|Chopped sage/1 tablespoon dried sage||3 Tablespoon|
|Chopped rosemary/1 tablespoon dried rosemary||3 Tablespoon|
|Chopped thyme/1 tablespoon dried thyme||3 Tablespoon|
|Vermouth||1⁄4 Cup (4 tbs)|
|Eggs||2 Large, beaten|
|Apple juice||1 Cup (16 tbs)|
1. Heat a large skillet over low heat and add the oil. When the oil is hot, add the leeks, celery, and apples and cook for about 15€”20 minutes or until soft. Remove from heat.
2. Add the remaining ingredients and mix. Place the stuffing in the turkey cavity or in an ovenproof dish and bake for about 35 minutes at 350° F.other choices-. Our homemade corn bread may be substituted with store-bought corn bread stuffing with one 16-ounce can of corn kernels, drained.