"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cornbread Stuffing Recipe

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This recipe for Cornbread Stuffing, by , is from The Nelson Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Nelson
Added: Friday, March 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 cups cubed (1 inch ) day old cornbread
4 Tbsp. olive oil
2 Tbsp. dried thyme
Salt and Pepper to taste
2 lbs. pork sausage
4 cups chopped onions
4 cups chopped celery
2 Tbsp. finely minced garlic
2 tsp. dried sage leaves,crumbled
2 tart apples, coarsely chopped
1 cup dried cherries or cranberries
1 cup pitted prunes,halved
2 cups chicken broth

Directions:
Directions:
Toss the cornbread, 2 Tbsp. olive oil, thyme, salt and pepper in a bowl. Lay out on baking sheets and toast in a 350šoven for 15 minutes. Brown sausage in a pot over medium heat, breaking up the clumps. Remove to a bowl with a slotted spoon. Discard the fat. Place remaining olive oil in the pot, cook the onions, celery, garlic and sage over medium-low heat for 20 minutes. Add to cornbread cubes, then add the apples, cherries and prunes. Toss well. Drizzle with broth to moisten as desired. Toss well, Let cool before stuffing the turkey.

Number Of Servings:
Number Of Servings:
12cups
Personal Notes:
Personal Notes:
I usually cut the recipe in half. This can be frozen for future use.

 

 

 

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