I've fumbled with lots of stuffing recipes, and this one I created last Thanksgiving just because I had some extra corn bread around. We didn't have any stuffing as leftovers!
8 cups of corn bread, cubed and toasted
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 stalks celery, chopped
6 green onions, chopped
1/4 mushrooms, stemmed and quartered
8 ounces water chestnuts, chopped
1/4 cup italian parsley
2 tablespoons fresh sage (or 1 T. dried)
1 tablespoon fresh thyme (or 1/2 T. dried)
1/2 teaspoon sea salt
8 turns of pepper (cracked black)
8 ounces chicken stock
Brown (lightly toast) the corn bread and then crumble into a large bowl. Brown onions in butter and oil.
Chop all other veggies and italian parsley. Add spices. Add stock.
Stir all ingredients together in a large bowl.
Stuff into cleaned, salted bird cavity before roasting. Or bake in a preheated 375 degree F. oven in a large baking dish (covered) for 45 minutes.
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