Cornbread Stuffing


3 cups stale cornbread, crumbled
3 cups stale white bread, crumbled
1/2 pound butter
2 onions, chopped
3 stalks celery, chopped
I 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)


Crumble the breads into a large bowl. Chop the giblets (or take the sausage meat) and cook with the vegetables in part of the butter until lightly browned. Melt the rest of the butter and add, with the vegetables, apple, herbs, and seasonings, to the bread. Stir to blend well and stuff into the bird just before roasting.



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While very close to what I

While very close to what I make, I would add a small can of chopped green chiles.