You are here

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

Rate It

Your rating: None
Average: 4.6 (13 votes)