Wednesday, November 02, 2005
No matter what type of stuffing I make I know I have to have cornbread stuffing too. Very simple but very tasty.
Simmer 1/2 c. of chopped onions and 1/2 c. chopped celery in 1/2 c. butter in a large skillet until tender. Combine in a bowl: 1 1/2 quarts lightly packed cornbread crumbs,3/4 tsp. salt, 1 TBS. sage, 3 TBS. minced parsley, 1/8 tsp. pepper. Add to onion mixture and heat well without burning. Stir frequently. Stuff bird or put in baking pan and bake for 10 minutes at 350.