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Corn Bread Stuffing #2




Source of Recipe


James Beard, House & Garden (1965) modified by A. Lowry


Recipe Introduction


Angela states she uses much less margarine and moisten with fat-free broth for a modern interpretation.


List of Ingredients




1/4 pound (or more) GFCF maragrine
1 1/4 cups finely chopped onion
1 cup finely diced celery
1/2 cup chopped celery tops
1 1/2 teaspoons thyme
1 pound small link sausages lightly browned
1 tablespoon salt or more, to taste
1 1/2 teaspoons freshly ground black pepper
6-8 cups coarse corn bread crumbs
3/4 cup Madeira (optional)

Recipe



Melt the margarine in a saucepan with the chopped onion. Add
the celery, celery tops, and thyme.

Saut� the sausages gently or broil them.

Add the salt and pepper to the crumbs and mix with the onion-celery mixture, the sausages, and the Madeira.

Add more melted margarine or some of the rendered sausage fat, if needed. Taste for seasonings.

Stuff the turkey lightly.

Variations:

1. Omit sausages and add 1 cup whole kernel corn and 1/2 cup
finely chopped green chiles (or 1 cup, if you like the taste of chiles). Substitute 1/2 cup cognac for the Madeira.

2. Omit sausages. Saut� 1/2 pound sausage meat with the
onions, breaking it up well. Add to the stuffing with 1 cup pecans.

3. Omit sausages. Add 1 1/2 cups finely shredded ham to the
stuffing. Saut� the onions in ham fat instead of margarine.

4. Omit sausages. Add 2 cups crisp crumbled bacon to the
stuffing. Saut� onions in bacon fat.

5. Omit sausages and celery. Add 2 cups coarsely chopped ham
and 2 cups coarsely chopped roasted and salted or toasted and salted filberts.

6. If you like oysters in a stuffing, add about 2 dozen
oysters with their liquor.