Debi's Friend's Cornbread Stuffing Recipe (can be pareve)

My friend uses milk free butter OR Crisco for this recipe (Her son is allergic to dairy).

16-ounces cornbread cubes
1 cup parsley, chopped
1/4 pound butter or margarine
One egg, slightly beaten
1 cup celery, chopped
1 cup chicken broth
1 cup onion, chopped
1 teaspoon thyme, dried
Salt and pepper to taste
1 teaspoon sage, dried

Directions:
Cool cornbread slightly and cut into 1-inch chunks or break it into small bite-size pieces. Place cubes on a baking sheet and bake for 30 minutes, or until toasted; stirring every ten minutes. Remove cornbread cubes from the oven and cool to room temperature. Melt butter in pan; sautZ the celery and onion until soft. Stir in the thyme, sage, and parsley. Cool. Stir the cornbread and cooked onion-celery mixture together. Add egg and mix well. Add the stock or broth and mix lightly but thoroughly. Add salt and pepper to taste. Stuff the cavity of a turkey or bake the stuffing in a casserole dish.

Back to the main Jewish Cuisine Forum archive page.