Sage Corn-Bread Stuffing

Name: Sage Corn-Bread Stuffing
Yield: About 4 cups
Ingredients: ⅓ cup Beef or Chicken Stock; 3 cups crumbled Sage Corn Bread; 1 cup ¼-inch cubes of dried bread; 1 teaspoon instant minced onion; ¾ teaspoon ground sage; ¼ teaspoon salt; 2 tablespoons butter; ⅛ teaspoon freshly ground black pepper

Preparation info

About
4 cups

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

3 cups crumbled Sage Corn Bread
1 cup ¼-inch cubes of

Side dish

Method

Combine corn-bread crumbs, bread cubes, sage, onion, salt and pepper. Add butter and stock and mix lightly but well.