CORNBREAD STUFFING WITH VARIATIONS
1 cup butter or margarine, divided 3 cups white cornmeal 1 cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1 1/2 teaspoons salt 1 teaspoon baking soda 7 large eggs, divided 3 cups buttermilk 3 cups soft breadcrumbs 2 medium onions, diced (2 cups) 1 large bunch celery, diced (3 cups) 1/2 cup finely chopped fresh sage* 6 (10 1/2-ounce) cans condensed chicken broth, undiluted 1 tablespoon pepper Preparation Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes. Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk. Pour hot butter into batter, stirring until blended. Pour batter into pan. Bake at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside. Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and sauté until tender. Stir in sage, and sauté 1 more minute. Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours. Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown. *1 tablespoon dried rubbed sage may be substituted for fresh sage. Andouille Sausage, Apple, and Pecan Dressing: Brown 3/4 pound diced andouille sausage in a skillet over medium heat; drain. Add sausage; 2 Granny Smith apples, chopped; and 2 cups chopped toasted pecans to dressing. Proceed as directed, baking 40 to 45 minutes or until done. Yield Makes 16 to 18 servings. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
