Mike's "go by feel" turkey stuffing

I don't have a recipe - I use what's available and "feels right". But what I use is cornbread (I try to make it a day or two in advance so it can dry out properly, I usually fail), chestnuts (not water chestnuts), onions (I wonder if you would still have problems when they get cooked very well), mushrooms, bell peppers, celery, and whatever looks good from the spice rack. I also use sourdough bread that we have left over from the days before.

[Note: I have not tried this with pareve cornbread but it should work. Other than that I don't think there are any kashrut problems.]

Back to the main Jewish Cuisine Forum archive page.