Lady Shel's Cornbread Stuffing



This stuffing has been around ever since I can remember, it was
passed down from my mother's mother.  Alot of it is not actually measured.
We just use what feels right to us.  I list the celery, onion, nuts and
raisins in amounts that I believe to be about right.  Add more or less
to your own preference.

Ingredients



  • 1 box of 'Dromedary' Cornbread mix
  • (ingredients to make cornbread from back of box)
  • 1 small onion chopped
  • 3 stalks celery chopped
  • giblets from your turkey
  • approx 1/2 c. raisins
  • approx 2/3 c. chopped walnuts (or any nut you prefer)
  • salt (to taste)
  • pepper (to taste)
  • season salt (to taste)



Boil the giblets for about 15 minutes. While they are boiling, make your cornbread batter according to the directions on the box. Bake in a 9 x 9 pan for the amount of time suggested by the box. When the cornbread is done, let cool on rack for about 15-20 minutes.

Next, crumble the cornbread into a large bowl. Add the celery, onion, salt, pepper, and season salt. Remove the giblets from the water, but save the water they were boiled in. Cut up the giblets into the cornbread mixture. Use the water to moisten your cornbread mixture.. add small amounts of water at a time. You don't want it to turn to mush.

Add the raisins and walnuts (or whatever nuts you chose) and mix well. You want the stuffing to be moist but too mushy. It will dry out as it bakes in the oven, so make it just a bit more moist than what you would like it to be when done.

Stuff bird with the stuffing. If there's any remaining, put it in a covered casserole dish and refrigerate until about 15-20 minutes before the bird is done. Then add the casserole dish and cook the remaining time. You can't cook it the full amount in the dish or it will all dry out and burn.

      Enjoy...

      -- Lady Shel :)


 



Mail Lady Shel
ladyshel@oocities.com




[ My Home Page | Holiday Page | Main Menu ]

[ Thanksgiving Page | GeoCities Home Page ]