Cornbread Stuffing
Jun 3rd, 2003, 08:31am, Posted by Marlaoh
Servings: 4

2 cups chopped celery
1 cup chopped onion
3/4 cup butter or margarine, melted
5 cups crumbled cornbread
5 cups crumbled toasted white bread
2 1/2 teaspoons poultry seasoning
1 1/4 teaspoons sage
salt and pepper to taste

Saut?celery and onion in butter until transparent. Add vegetable
mixture to combined bread crumbs and seasonings, mix lightly.

NOTE: Add water or broth from turkey giblets for moist stuffing
if desired.

Sausage stuffing: Decrease crumbled bread to 8 cups and omit salt. Add
1 pound bulk pork sausage, crumbled and browned, with the remaining
ingredients. Substitute sausage drippings for part of the butter.

Apple raisin stuffing: Decreased crumbled bread to 8 cups. Add 1 cup
hopped apples, 1/2 cup raisins and 1/2 cup chopped pecans with remaining
ingredients.

Oyster stuffing: Decrease crumbled bread to 8 cups and add 2 cans
(8 oz each) oysters, drained and chopped, with remaining ingredients.

Vegetable stuffing: Decrease crumbled bread to 8 cups and add 1 cup
shredded carrots and 1 cup shredded zucchini with remaining ingredients.

NOTE: To cook stuffing separately, place in greased 3 qt casserole.
Cover and bake in 325 degree oven 45 minutes. Uncover during last 15 minutes.

http://www.nancyskitchen.com