Side Dishes

Corn Bread Stuffing

  • 1 cup Celery, finely chopped
  • 1 medium Onion, finely chopped
  • 1/2 cup Butter or margarine
  • 1/2 cup Cooked poultry giblets, chopped
  • 1 teaspoon Poultry seasoning or ground sage
  • 1/4 teaspoon Pepper
  • 1/8 teaspoon Salt
  • 4 cups Dry bread cubes
  • 4 cups Dry corn bread cubes
  • 1 to 1-1/3 cups Chicken broth or water

    • 1. In a small saucepan cook celery and onion in margarine or butter until tender; remove from heat. Stir in giblets, poultry seasoning or sage, pepper, and salt.

    2. In a large mixing bowl place dry bread and corn bread cubes; add the onionmixture. Drizzle with enough broth or water to moisten, tossing lightly to mix.Transfer to a 2-quart casserole. Cover and bake in a 325º degree F oven for 40 minutes or until heated through. (Or, use to stuff a 10 to 12 pound turkey. Makes 8 cups (10 to 12 Servings).

    Note: To cook giblets; Rinse giblets and neck. Refrigerate liver until needed in a medium saucepan place remaining giblets and neck. Add enough lightly salted water to cover. Bring to boiling . Reduce heat, cover and simmer for 1 hour. Add liver and simmer 20 to 30 minutes or until tender.Remove giblets and finely chop. Discardneck. Strain broth. Chill giblets and broth until needed.

    Calories 217, total fat: 12g. saturated fat: 2.g, cholesterol: 41mg, sodium: 419mg. carbohydrate: 21g. fiber: 1g protein: 5%, vitamin A: 24%,iron 9%

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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