Corn Bread Stuffing
- In a small saucepan cook celery and onion in margarine or butter until tender; remove from heat. Stir in giblets, poultry seasoning or sage, pepper, and salt.
- In a large mixing bowl place dry bread and corn bread cubes; add the onion mixture. Drizzle with enough broth or water to moisten, tossing lightly to mix. Transfer to a 2-quart casserole. Cover and bake in a 325 degree F oven for 40 minutes or until heated through. (Or, use to stuff a 10- to 12-pound turkey; see directions for Classic Roast Turkey at http://recipe.bhg.com. Makes 8 cups (10 to 12 servings).
- *To cook giblets: Rinse giblets and neck. Refrigerate liver until needed. In a medium saucepan place remaining giblets and neck. Add enough lightly salted water to cover. Bring to boiling. Reduce heat, cover and simmer for 1 hour. Add liver and simmer 20 to 30 minutes or until tender. Remove giblets and finely chop. Discard neck. Strain broth. Chill giblets and broth until needed.
Nutrition Facts (Corn Bread Stuffing)
- Per serving:
- 217 kcal cal.,
- 12 g fat
- (2 g sat. fat,
- 41 mg chol.,
- 419 mg sodium,
- 21 g carb.,
- 1 g fiber,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet