2 boxes Dromedary corn muffin mix, baked and muffins crumbled
1 large loaf white bread, cut in 1/2 inch dice
1 whole stalk celery, cleaned and diced (2 to 3 cups)
2 large white onions, diced (2 to 3 cups)
1/2 cup butter
1/2 cup fresh sage, minced
2 large eggs
1 tsp. salt
1/2 tsp. pepper
Preparation:
Combine crumbled corn muffins, diced white bread and sage. Let set a day or two in a bowl with a paper towel on top. Immediately before stuffing turkey, melt butter and sauté onions and celery until softened. Add to dried breads and stir well. Add salt, pepper and eggs. Stir until well mixed.
Line turkey cavity with cheesecloth. Place stuffing in lined cavity and close cavity. Bake turkey immediately so stuffing doesn’t spoil. Place any remaining dressing in a casserole and add enough chicken broth to moisten dressing. Bake at 350˚ for 1 hour. Great for Christmas!
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