Subj : BH&G 1894
To   : ALL
From : DAVE DRUM
Date : Mon Feb 22 2021 05:13:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cranberry-Apple Corn Bread Stuffing
 Categories: Stuffing, Fruits, Breads, Herbs, Vegetables
      Yield: 13 Servings
 
    1/2 c  Butter
  1 1/2 c  Chopped celery w/leaves
      1 c  Chopped yellow onion
      6 c  Crumbled corn bread
           +=OR=+
      6 c  Corn bread stuffing mix
      6 c  Dry white or wheat bread
           - cubes
      2 c  Chopped unpeeled tart
           - apples
      1 c  Dried cranberries, dried
           - cherries, or raisins
      2 tb Snipped fresh sage
           +=OR=+
  1 1/2 ts Dried sage, crushed
      1 tb Snipped fresh thyme
           +=OR=+
      1 ts Dried thyme, crushed
    1/2 ts (ea) salt & ground black
           - pepper
      2 c  Chicken broth *
    1/4 c  Chicken broth (optional)
 
  * (if using stuffing mix, use 3 to 3 1/4 cups broth)
  
  In a large Dutch oven melt butter over medium heat. Add
  celery and onion; cook and stir about 5 minutes or until
  tender. Remove from heat.
  
  Stir corn bread, bread cubes, apples, cranberries, sage,
  thyme, salt, and pepper into onion mixture. Drizzle with
  enough of the 1 3/4 to 2 cups broth to moisten, tossing
  lightly to combine. Spoon stuffing into a 3-quart
  rectangular baking dish. (To serve today, omit Step 3 and
  continue as directed in Step 4, except bake, covered, for
  35 minutes. Uncover. Bake for 15 to 20 minutes more or
  until hot in center.
  
  Cover tightly with plastic wrap; chill for up to 24 hours.
  
  Set oven @ 325ºF/163ºC.
  
  If chilled, remove plastic wrap. If desired, drizzle
  stuffing with an additional 1/4 cup chicken broth to
  moisten. Bake, covered, for 45 minutes. Uncover. Bake for
  15 to 20 minutes more.
  
  Better Homes & Gardens | November 2013
  
  MM Format by Dave Drum - 20 November 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I'm kind of apathetic about plastic cheese.
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