- Cornbread - bake in 9" x 11" inch pan - crumbled
Recipe for homemade cornbread here
- 12 + slices of any kind of bread (except rye) cubed
- 1 bunch of chopped celery
- 1 med. onion, grated
- 2 tbsp sage
- Salt & pepper to taste
- 1 1/2 cup turkey broth
- 1 cube margarine
- Milk to moisten
Crumble cornbread into a large bowl. Add cubed bread, celery, onion, sage and turkey broth. Melt margarine in a small sauce pan or microwave and mix in. If mixture is too dry, add in a little milk to moisten, or add more margarine.
Stuff turkey and bake according to instructions (see The Butterball Turkey Page).
Put remainder of mixture into a buttered casserole dish and bake for 1/2 hr at 350°. This will be drier than the stuffing cooked in the turkey, so you might want to place several pats of butter/margarine on the top and cover with tin foil before cooking.
When turkey is done, remove stuffing from inside and serve separately in a bowl.