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Garden Recipes
About the Recipe
A hearty heart warming Autumn delight
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Credits: Image credits acknowledged Creative Common license where known
Ingredients
Based on single portion
3 cups stale cornbread, crumbled
3 cups stale white bread, crumbled
1/2 pound butter
2 onions, chopped
3 stalks celery, chopped
1 apple, cored, peeled, and chopped
3 sprigs parsley, minced
1 bay leaf, crumbled
1 teaspoon dried thyme
1 teaspoon dried sage
2 cloves garlic, crushed
salt and black pepper, to taste
giblets of the bird (or 1/2 pound sausage meat)
Preparation
Step 1
Crumble the breads together into a large bowl.
Step 2
Chop the giblets (or take the sausage meat) and cook with the vegetables in part of the butter until lightly browned. Melt the rest of the butter and add it—along with the vegetables, apple, herbs, and seasonings—to the bread.
Step 3
Stir to blend well and stuff into the bird just before roasting. Alternatively, you can bake the dressing in an 8x12-inch baking dish at 350°F (175°C) for 30-40 min or until golden brown on top.
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Note - CAUTION the heated mixture and cooking pans will be super HOT, please take care.
Enjoy!
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Recipe courtesy of Favorite New England Recipes
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