Title: Cranberry and Corn Bread Stuffing
Categories: None
Yield: 10 Servings

4 tb Butter
1 Carrot -- minced
1 Stalk celery -- minced
1 md Onion -- minced
1/4 c Minced parsley
3 tb Dried whole sage leaves
2 ts Salt
1 ts Fresh ground pepper
1 c Cranberries
1 c Toasted walnuts
3 c Hot turkey broth or chicken
Stock
Quick Corn Bread-----
4 tb Butter
1 c Milk
2 Eggs
1 c Flour
1 1/2 ts Baking powder
2 ts Salt
1 1/2 ts Sugar
1 c Cornmeal

e1. Prepare corn bread; let cool. In a large skillet over medium heat, melt
butter; add carrot, celery, and onion and saute until softened and cooked
thoroughly (10 minutes).

2. Cut corn bread in 1-inch cubes. In a large bowl toss corn bread cubes
with cooked carrot, celery, onion, parsley, sage, salt, and pepper. Add
cranberries and walnuts. Mix in turkey broth.

3. Preheat oven to 350 degrees F (or turn heat down to 350 degrees F while
turkey rests). Place stuffing in a 3-quart casserole and cover loosely with
aluminum foil. Bake until hot (about 30 minutes).

Makes 10 cups stuffing, 12 to 16 servings.

Quick Corn Bread: Preheat oven to 400 degrees F. Butter an 8-inch square
baking pan. In a small bowl combine the 4 tablespoons butter, milk, and
eggs. In a medium bowl, sift together flour, baking powder, salt, and
sugar; stir in cornmeal and make a well in center. Gradually stir milk
mixture into dry ingredients until just combined and slightly lumpy. Do not
overmix or corn bread will be tough. Place mixture in prepare pan; bake
until top is golden brown (about 35 minutes).

Serves 8.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip