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Cornbread stuffing

Yield: 4 Servings

Ingredients:

• 8 tb Unsalted butter
• 2 md Onions; finely diced
• 2 Celery stalks; finely sliced
• 4 c Yellow cornmeal
• 1 1/2 c All-purpose broth -OR low-sodium chicken broth
• 2 ts Salt
• 2 ts Freshly ground black pepper
• 2 tb Fresh thyme leaves; -=OR=-
• 1 ts -Dried thyme
• 2 tb Chopped fresh sage leaves -=OR=-
• 1 ts -Dried sage

Instructions:

MELT THE BUTTER in a large pot over medium heat on the stove. Add the onion and cook 5 minutes stirring occasionally. Add the celery and continue to cook stirring occasionally for 10 minutes. Remove from the heat and pour into a mixing bowl. Add the cornmeal broth salt pepper thyme and sage and mix well. Remove the pot from the heat and scrape mixture into a large mixing bowl. Place the mixing bowl covered in the refrigerator and completely chill the stuffing before stuffing a bird or freezing. To freeze divide stuffing between 6 lidded plastic containers or airtight freezer bags label and place in freezer for up to 12 months. Defrost overnight in the refrigerator or on the defrost setting of a microwave.

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