"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Granny Singletary's Cornbread Stuffing Recipe

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This recipe for Granny Singletary's Cornbread Stuffing, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty DeLong
Added: Tuesday, January 17, 2006


2/3 c. oil
2/3 c. flour
2 c. onions, chopped
1 c. celery, chopped
1/2 c. bell pepper, chopped
4 cloves garlic, minced
1/4 c. chicken broth
salt and pepper
poultry seasoning
2 boxes Dromedary Corn Bread, cooked

Make a roux with oil and flour in a 4 cup glass
Heat on high in microwave 6-7 minutes total until dark
brown--watch it! Add onions, celery and bell pepper to
roux. Cook for 3 minutes in microwave. Stir in garlic
and chicken broth and cook another 2 minutes in
microwave. Stir in cooked giblets (chopped) and
seasonings to taste. Crumble cooled corn bread and
stir in.

GIBLETS: Cook with onion, celery tops, salt and
pepper. Cool, debone, deskin, and chop.




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