"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cornbread Stuffing Recipe

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This recipe for Cornbread Stuffing, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Googe
Added: Tuesday, May 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
stick unsalted butter
2 medium onions, peeled and cut into or inch dice
7 celery stalks, cut into or inch dice
5 large fresh sage leaves, chopped
3 c. pan juices or chicken broth or combination of both
1 loaf stale white French bread (about 14 slices), crust on, cut into 1 cubes
1 8 cake of cornbread*
1 tsp. Salt
2 tsp. Pepper
1 c. coarsely chopped flat-leaf parsley leaves
1 c. pecans, chopped and toasted
1 c. dried cherries

Directions:
Directions:
Melt butter in large skillet. Add onions and celery and cook over medium heat until onions are translucent. Add sage. Stir to combine and cook 3 minutes.
Transfer onion and celery mixture to a large mixing bowl. Add all remaining ingredients, including pan juices and broth. Mix to combine. Place in buttered baking dish. Cook at 375 for 45 min.

 

 

 

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