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    Wynona Judd's Dressing


    Source of Recipe


    the web

    List of Ingredients




    1 stick or 1/2 cup butter
    2 cups finely chopped celery
    2 cups very finely chopped onion
    16 cups crumbled cornbread
    5 cups crumbled white bread, a day old,
    or lightly toasted
    2 1/2 to 3 cups cooled giblet broth or
    canned chicken broth
    1 teas salt
    1 teas black pepper
    2 tab chopped fresh sage, or 4 teas dried leaf sage, crumbled
    1 tab dried rosemary, crushed

    Recipe



    In a large skillet, heat the butter
    Add celery & onion and saute until
    softened, about 12 minutes
    Transfer to a bowl & let cool
    In a large bowl, toss together the
    cornbread and white bread
    Drizzle in the broth, tossing lightly;
    use just enough broth to make the mixture very moist, but not soggy
    (make sure the liquid is cool, or the stuffing mixture
    will become glumpy)
    Add the salt, pepper, sage & rosemary
    Taste and adjust the seasoning according to your own taste
    Stuff the turkey, or spoon the stuffing
    into a buttered 13x9-inch baking dish,
    drizzle the stuffing with about 1/2 cup
    of the broth and then cover the dish with aluminum foil and bake in a
    350° oven for 1 hour
    For a crispy top, uncover for last 15
    minutes

 

 

 


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