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Ingredients:
2 tablespoons oil 4 cloves garlic, minced 2 tablespoons chopped basil 1 large onion, diced 2 stalks celery, chopped 3 scallions, chopped 1 cup chicken stock
3 cups cornbread cubes, dried*
Directions: *Slice cornbread into small cubes and let sit on the counter while you are preparing everything else. Heat oil in a large skillet over medium high heat. Sauté the garlic, basil,
onion, celery and scallions until soft. Add stock. Bring to a boil. Simmer for about 2 minutes and remove from heat. Cool for 10 minutes. In a large bowl, mix together sauté mixture and corn bread. Let
cornbread stuffing sit for a while, 10-15 minutes, so that the stuffing absorbs all excess moisture. Mix well again and add salt to taste. Makes 6 cups
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