8 tb Unsalted butter 2 ts Freshly ground black pepper
2 md Onions; finely diced 2 tb Fresh thyme leaves; -=OR=-
2 Celery stalks; finely sliced 1 ts -Dried thyme
4 c Yellow cornmeal 2 tb Chopped fresh sage leaves
1 1/2 c All-purpose broth -=OR=-
-OR low-sodium chicken broth 1 ts -Dried sage
2 ts Salt
MELT THE BUTTER in a large pot over medium heat on the stove. Add the
onion and cook 5 minutes, stirring occasionally. Add the celery and
continue to cook, stirring occasionally, for 10 minutes. Remove from
the heat and pour into a mixing bowl. Add the cornmeal, broth, salt,
pepper, thyme and sage and mix well. Remove the pot from the heat and
scrape mixture into a large mixing bowl. Place the mixing bowl,
covered, in the refrigerator and completely chill the stuffing before
stuffing a bird or freezing. To freeze, divide stuffing between 6
lidded plastic containers or airtight freezer bags, label and place
in freezer for up to 12 months. Defrost overnight in the refrigerator
or on the defrost setting of a microwave.
MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK
Yields
4 servings
