Cornbread Stuffing

Ingredients

8 tbsp unsalted butter 2 medium onions, finely diced 2 celery stalks, finely sliced 4 cup yellow cornmeal 1 1/2 cup all-purpose broth or low-sodium chi, cken broth 2 tsp salt 2 tsp freshly ground black pepper 2 tbsp fresh thyme leaves, -=or=- dried thyme 2 tbsp chopped fresh sage leaves =or=- dri, ed sage	Advertisements

Preparation
 
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.

 

 
Servings: 4

 

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