Sweet Corn Bread Stuffing

Name: Sweet Corn Bread Stuffing
Yield: Makes 9 cups
Ingredients: ½ c. chopped onion; ½ c. chopped green pepper; ½ c. butter or regular margarine; 2½ tsp. salt; ½ c. chopped celery; ½ tsp. pepper; 2 tsp. rubbed sage; 4 c. coarsely crumbled sweetened corn bread; 6 slices dry wheat bread, cubed; 1½ c. turkey broth or water

Preparation info

Makes
9 cups

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Especially favored in the southern homes—corn bread prevents sogginess

Ingredients

½ c. chopped onion
½ c. chopped green pepper
½ c.

Side dish

Method

Sauté vegetables in butter until tender-crisp. Stir in seasonings.
Combine breads in a large bowl; add vegetable mixture. Stir in broth. Fill bird (do not pack), truss and roast as usual. Or spoon into greased 4-qt. casserole. Bake, covered, in moderate oven (350°) 35 minutes; uncover and bake 10 minutes more.