
Photo Credit
Sam Jones/Quinn Brein
Yield
Enough to fill a 15–18 lb. turkey or an 8"x12" baking dish
Category
Course
Occasions
Preparation Method
Sources
Ingredients
3 cups stale cornbread, crumbled
3 cups stale white bread, crumbled
1/2 pound butter
2 onions, chopped
3 stalks celery, chopped
1 apple, cored, peeled, and chopped
3 sprigs parsley, minced
1 bay leaf, crumbled
1 teaspoon dried thyme
1 teaspoon dried sage
2 cloves garlic, crushed
salt and black pepper, to taste
giblets of the bird (or 1/2 pound sausage meat)
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I make a very similar recipe, but use whole berry cranberry sauce. It's a meal in itself!! You can use home-made, or use a can. Not only does it make the stuffing delicious, but it gives a great flavor to the stuffed bird. (Yes, I still stuff my bird. Dry brine, cook it in a roaster, let the temp of the stuffing get up to 180 -- bird still comes out moist.)
Ever add a cup of chopped Horse Chestnuts??? Mmmm good. I used to cut the husks of unprocessed nuts & then cook (boil) then add to the rest, but the cutting is tres dangerous, so use jarred or dried nuts. Much mo easier! My spouse sez walnuts are just as good, but I prefer the chestnuts.
While very close to what I make, I would add a small can of chopped green chiles.
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