Preparation / Directions:
e1. Prepare corn bread; let cool. In a large skillet over medium heat, melt butter; add carrot, celery, and onion and saute until softened and cooked thoroughly (10 minutes).
2. Cut corn bread in 1-inch cubes. In a large bowl toss corn bread cubes with cooked carrot, celery, onion, parsley, sage, salt, and pepper. Add cranberries and walnuts. Mix in turkey broth.
3. Preheat oven to 350 degrees F (or turn heat down to 350 degrees F while turkey rests). Place stuffing in a 3-quart casserole and cover loosely with aluminum foil. Bake until hot (about 30 minutes).
Makes 10 cups stuffing, 12 to 16 servings.
Quick Corn Bread: Preheat oven to 400 degrees F. Butter an 8-inch square baking pan. In a small bowl combine the 4 tablespoons butter, milk, and eggs. In a medium bowl, sift together flour, baking powder, salt, and sugar; stir in cornmeal and make a well in center. Gradually stir milk mixture into dry ingredients until just combined and slightly lumpy. Do not overmix or corn bread will be tough. Place mixture in prepare pan; bake until top is golden brown (about 35 minutes).
|
