EAT, DRINK & BE MURRAY
Eat & Drink
Eat & Drink
|Posted on November 26, 2014 at 11:25 AM|
I know many are cooking for Thanksgiving! I will be posting many recipes, later this week; however, here is a simple Thanksgiving stuffing for those that don't have time to labor over bread(s) from scratch.
1 8x8 pan cornbread (Bob Red Mills (follow Recipe)
5 bread rolls (pamela's) or 2 slices of bread toasted (Udi's)
1 /2 stick butter or 1/4 olive oil
1 cup celery chopped
1/2 onion or whole onion if small, chopped
2 Tablespoons sage (McCormick)
2 teaspoon thyme (McCormick)
1 tsp salt (kosher)
pepper to taste (McCormick)
2 1/2 cups or more of Chicken broth (Pacific-low sodium)
Optional: 1/2 cup carrots, 1/2 cup walnuts** add to onions and celery after softened
Cook cornbread and rolls or bread. Crumble into mixing bowl. Melt butter or oil in skillet. Saute onions and celery til softened.** Add a little of seasonings to celery mixture and rest of seasonings over cornbread. Mix cornbread and then pour celery/onion mixture over cornbread and mix. Taste, add more seasoning just a tad at a time til just right.
Lightly beat eggs and mix in. Add chicken broth a little at a time until moistened to desired consistency.
Pour into buttered baking pan and refrigerate.
Bake at 350 degrees (F) next day 30-minutes or so until bubbly. Pour more broth over if needed as it cooks if it looks dry.