Monday, November 24, 2008

Cornbread Stuffing

Here is another Thanksgiving recipe courtesy of Coconut Cottage Bed & Breakfast. Nancy says, "I don't generally write things down when I cook , whatever I accomplish is pure luck and happenstance." I am the same way in the kitchen. A dollop of this ... a pinch of that ... let's try a little of this ... it is experimental and fun. Enjoy!

(serves four-six)


2 boxes of Jiffy Corn Muffin Mix
9 eggs
2/3 cup milk
A dollop of mayonnaise
3 tablespoons of sugar
1/2 cup chopped celery
1 medium onion
1/2 cup chopped pecans
2 tablespoons of butter
parsley, sage, salt & pepper (to taste)


Prepared 2 boxes of Jiffy Corn Muffin Mix by adding 3 eggs and 2/3 cup milk and mix.
Add a dollop of mayonnaise .
Add 3 tablespoons of sugar.
Stir until blended, batter may be lumpy.
Pour mix into two round cake pans
Bake at 400 for 20 minutes or until golden brown.

While cornbread is baking:
- Finely chop 1/2 cup celery
- Finely chop one small – medium onion
- Coarsely chop 1/2 cup pecans

Boil turkey or chicken livers and finely chop.

Boil remaining 6 eggs and slice.

Will need turkey or chicken stock to blend.

In a large round pan, melt two tablespoons of butter and remove from stove. Crumble both pans of bread, add celery and onion, livers and turkey or chicken stock and mix.

If stuffing is too thick add a touch of water and extra butter, until you achieve desired texture. Add salt, pepper, sage and parsley to taste. Mix together and cook on low heat for 10-15 minutes, until celery is soft.

Fold in the pecans and boiled eggs and let settle.



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