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LOCATION: Recipes >> Poultry >> Stuffing 34

Print this Recipe    Stuffing 34

Poultry Normandy

1 recipe cornbread
1/4 - 1/2 lb. bacon
2 apples, cored and diced but not peeled (any color)
1 medium onion, chopped
1 tsp. (tea or coffee stirring spoon) chopped fresh sage
1 tbl (soup sized spoon) chopped fresh parsely
3-4 stalks chopped celery
several grindings of black pepper
1 cup milk
2 eggs (beat into milk)
1-2 tsp salt (beat into milk)

Cut or tear cornbread into crumbs. Cut bacon crosswise into 1/4
inch (6mm) pieces and fry. When nearly cooked add onion, apples,
and celery, cook until getting soft, then dump in cornbread and
stir until warm. Turn off heat and stir in remaining ingredients.
Crumbs should be barely dampened, if you need more liquid apple
juice is nice or you can use milk. Stuff bird and roast, using
apple juice instead of water in the bottom of the pan, use drippings
thickened with flour for gravy, but stir in a couple tablespoons
half and half or cream just before serving. This does one meduim
size turkey, smaller amounts of the same idea are good for chicken.
An interesting variation is to use part cornbread and part regular
or whole wheat bread.

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