Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 tb Unsalted butter
2 md Onions -- finely diced
2 Celery stalks -- finely sliced
4 c Yellow cornmeal
1 1/2 c All-purpose broth
-OR low-sodium chicken broth
2 ts Salt
2 ts Freshly ground black pepper
2 tb Fresh thyme leaves -- OR
1 t -Dried thyme
2 tb Chopped fresh sage leaves OR
1 t -Dried sage
MELT THE BUTTER in a large pot over medium heat on the
stove. Add the onion and cook 5 minutes, stirring
occasionally. Add the celery and continue to cook,
stirring occasionally, for 10 minutes. Remove from the
heat and pour into a mixing bowl. Add the cornmeal,
broth, salt, pepper, thyme and sage and mix well.
Remove the pot from the heat and scrape mixture into a
large mixing bowl. Place the mixing bowl, covered, in
the refrigerator and completely chill the stuffing
before stuffing a bird or freezing. To freeze, divide
stuffing between 6 lidded plastic containers or
airtight freezer bags, label and place in freezer for
up to 12 months. Defrost overnight in the refrigerator
or on the defrost setting of a microwave.
