Corn Bread Stuffing
Pine nuts and wine add a touch of Italian flare.
Servings: 8 cups
Ingredients
- 1 recipe Basic Corn Bread roughly crumbled
- ½ cup butter
- 2 cups sliced mushrooms
- 1 medium yellow onion diced finely
- 1 red pepper diced finely
- ½ teaspoon salt
- 1 teaspoon fresh thyme or ½ teaspoon dried
- ¼ teaspoon black pepper
- ½ cup dry white wine
- ¼ cup toasted pine nuts optional
Instructions
- Preheat oven to 350 degrees. Spray a casserole that will hold approximately 8 cups.
- Melt butter and sautée mushrooms, onion and pepper until onions are soft (about 7 minutes). Stir in seasonings.
- Add the vegetables to the corn bread and mix thoroughly. Add the wine and stir well.
- To stuff your turkey, rinse and clean the body and neck cavities, pack dressing in fairly solidly and close cavities with skewers to hold the dressing in. Cook turkey immediately according to size, weight chart for your turkey.
- If not stuffing your turkey or cooking extra outside the turkey, spoon dressing into your casserole dish and bake at 350 degrees approximately 30 minutes.
Notes
You can stuff this into the cavity of your bird (turkey, chicken, cornish hens). Any stuffing not used in the bird you can heat in the oven for about 30 minutes at 350 degrees.
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