Debi's Friend's Cornbread Stuffing Recipe (can be pareve)
Meat
Ingredients
- 16-ounces cornbread cubes
- 1 cup parsley, chopped
- 1/4 pound butter or margarine
- One egg, slightly beaten
- 1 cup celery, chopped
- 1 cup chicken broth
- 1 cup onion, chopped
- 1 teaspoon thyme, dried
- Salt and pepper to taste
- 1 teaspoon sage, dried
Method
Cool cornbread slightly and cut into 1-inch chunks or break it into small bite-size pieces. Place cubes on a baking sheet and bake for 30 minutes, or until toasted; stirring every ten minutes. Remove cornbread cubes from the oven and cool to room temperature. Melt butter in pan; sautZ the celery and onion until soft. Stir in the thyme, sage, and parsley. Cool. Stir the cornbread and cooked onion-celery mixture together. Add egg and mix well. Add the stock or broth and mix lightly but thoroughly. Add salt and pepper to taste. Stuff the cavity of a turkey or bake the stuffing in a casserole dish.
Notes
My friend uses milk free butter OR Crisco for this recipe (Her son is allergic to dairy).