Title: Sage Corn Bread Stuffing
Categories: Breads, Poultry
Yield: 1 Servings

1/2 c Onion, chopped
1/2 c Butter or margarine
1 c Celery, chopped
1/4 c Parsley, chopped
1 1/2 ts Salt
1 ts Sage, ground
3 c Croutons
2 c Corn bread crumbs
1/2 c Chicken stock

Saute onion in butter until limp and transparent. add remaining ingredients
and mix well. Spoon into the crop and cavities of a 5-6 pound capon or
turkey. Close openings with skewers and lace tightly with string.

Posted to MM-Recipes Digest V4 #9 by THEHOGUES@t-online.de (John Hogue) on
Mar 3, 1999