Recipe number 18073 is

Cornbread Stuffing

The ingredients are:
8 tbsp Unsalted butter 2 medium Onions, finely diced 2 Celery stalks, finely sliced 4 cup Yellow cornmeal 1 1/2 cup All-purpose broth OR low-sodium chicken broth 2 tsp Salt 2 tsp Freshly ground black pepper 2 tbsp Fresh thyme leaves, -=OR=- 1 tsp -Dried thyme 2 tbsp Chopped fresh sage leaves =OR=- 1 tsp -Dried sage

The recipe yield is:
4 Servings

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.

Poultry; Stuffing

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