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Corn Bread Stuffing

creative.chef's picture
  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
  Salt 1 Teaspoon
  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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2956 Calories from Fat 1842

% Daily Value*

Total Fat 206 g317.7%

Saturated Fat 21.8 g108.9%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 2392.6 mg99.7%

Total Carbohydrates 224 g74.8%

Dietary Fiber 67.1 g268.4%

Sugars 98.5 g

Protein 70 g140.8%

Vitamin A 393.8% Vitamin C 375.5%

Calcium 103% Iron 209.3%

*Based on a 2000 Calorie diet

Corn Bread Stuffing Recipe