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Corn Bread Stuffing
Folks in the South know the wonderful taste of corn adds a
certain element of hominess to their stuffings. You'll find it a moist and flavorful
crowd pleaser. For an even more moist dressing, add 1/4 cup chicken broth.
Enjoy!
Your Host, Brad
1/4 pound butter
4 Tbl finely chopped onion
4 Tbl finely chopped celery
2 cups dry bread crumbs
1/2 tsp sage
2 cups corn bread
1/4 tsp freshly ground pepper
Salt to taste
 Melt the butter in a
skillet and stir in the sage, onion and celery. Cook over low heat until the onion
is soft. Add this mixture to the corn bread and bread crumbs and toss lightly with
plenty of pepper and salt. Add 1 cup of cooked whole-kernel corn if desired.
Stuff your bird and cook according to the bird's requirements. When done, remove stuffing
immediately and keep warm.
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