|
Ingredients
|
Quantity
|
|
Butter
|
4 tbsp
|
|
Carrot – minced
|
1
|
|
Celery – minced
|
1 stalk
|
|
Onion – minced
|
1 medium
|
|
Minced parsley
|
¼ cup
|
|
Dried whole sage leaves
|
3 tbsp
|
|
Salt
|
2 tsp
|
|
Fresh ground pepper
|
1 tsp
|
|
Cranberries
|
1 cup
|
|
Toasted walnuts
|
1 cup
|
|
Hot turkey broth or chicken stock
|
3 cup
|
|
Quick
corn bread:
|
|
|
Butter
|
4 tbsp
|
|
Milk
|
1 cup
|
|
Eggs
|
2
|
|
Flour
|
1 cup
|
|
Baking powder
|
1 ½ tsp
|
|
Salt
|
2 tsp
|
|
Sugar
|
1 ½ tsp
|
|
Cornmeal
|
1 cup
|
Prepare corn bread; let cool. In a large skillet over medium heat,
melt butter; add carrot, celery, and onion and saute until softened and cooked
thoroughly (10 minutes).
Cut corn bread in 1-inch cubes. In a large bowl toss corn bread
cubes with cooked carrot, celery, onion, parsley, sage, salt, and pepper. Add
cranberries and walnuts. Mix in turkey broth.
Preheat oven to 350 degrees F (or turn heat down to 350 degrees F
while turkey rests). Place stuffing in a 3-quart casserole and cover loosely
with aluminum foil. Bake until hot (about 30 minutes).
Makes 10 cups stuffing, 12 to 16 servings.
Quick Corn
Bread: Preheat oven to
400 degrees F. Butter an 8-inch square baking pan. In a small bowl combine the
4 tablespoons butter, milk, and eggs. In a medium bowl, sift together flour,
baking powder, salt, and sugar; stir in cornmeal and make a well in center.
Gradually stir milk mixture into dry ingredients until just combined and
slightly lumpy. Do not over mix or corn bread will be tough. Place mixture in
prepare pan; bake until top is golden brown (about 35 minutes).
Serves 8.
NOTES: Cranberries, walnuts, and corn
bread mingle to make a superb stuffing for turkey, pork roast, and roast
chicken. This stuffing is particularly appropriate for Thanksgiving. Corn and
cranberries are native American foods that were part of the Indian diet when
the Pilgrims arrived in the New World. If desired, add 8 ounces chopped fresh
oysters to the stuffing mixture.
