Cornbread And Cashew Stuffing
|Sausage meat||1 Pound (500 Gram)|
|Celery stalks||2 , finely chopped|
|Onion||1 , finely chopped|
|Cubed herbed cornmeal bread||3 Liter (12 Cups)|
|Giblet stock||500 Milliliter (2 Cups)|
|Chopped cashews||250 Milliliter (1 Cup)|
|Finely chopped fresh sage||75 Milliliter (1/3 Cup)|
|Dried savory||1 Teaspoon|
Crumble sausage meat into large skillet; cook over medium heat, breaking up with fork, for 10 minutes or until no longer pink.
Drain off fat.
Add celery and onion; cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender.
Stir in bread cubes; cook, stirring occasionally, for 5 minutes.
Add stock, cashews, sage and savory; mix well.