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Corn Bread Stuffing #2




Source of Recipe


James Beard, House & Garden (1965) modified by A. Lowry


Recipe Introduction


Angela states she uses much less margarine and moisten with fat-free broth for a modern interpretation.


List of Ingredients




1/4 pound (or more) GFCF maragrine
1 1/4 cups finely chopped onion
1 cup finely diced celery
1/2 cup chopped celery tops
1 1/2 teaspoons thyme
1 pound small link sausages lightly browned
1 tablespoon salt or more, to taste
1 1/2 teaspoons freshly ground black pepper
6-8 cups coarse corn bread crumbs
3/4 cup Madeira (optional)

Recipe



Melt the margarine in a saucepan with the chopped onion. Add
the celery, celery tops, and thyme.

Sauté the sausages gently or broil them.

Add the salt and pepper to the crumbs and mix with the onion-celery mixture, the sausages, and the Madeira.

Add more melted margarine or some of the rendered sausage fat, if needed. Taste for seasonings.

Stuff the turkey lightly.

Variations:

1. Omit sausages and add 1 cup whole kernel corn and 1/2 cup
finely chopped green chiles (or 1 cup, if you like the taste of chiles). Substitute 1/2 cup cognac for the Madeira.

2. Omit sausages. Sauté 1/2 pound sausage meat with the
onions, breaking it up well. Add to the stuffing with 1 cup pecans.

3. Omit sausages. Add 1 1/2 cups finely shredded ham to the
stuffing. Sauté the onions in ham fat instead of margarine.

4. Omit sausages. Add 2 cups crisp crumbled bacon to the
stuffing. Sauté onions in bacon fat.

5. Omit sausages and celery. Add 2 cups coarsely chopped ham
and 2 cups coarsely chopped roasted and salted or toasted and salted filberts.

6. If you like oysters in a stuffing, add about 2 dozen
oysters with their liquor.