Cornbread Stuffing or Dressing -

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Cornbread Stuffing or Dressing

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By Bessie Sicard

Posted July 23rd, 2007

FabulousFoods.com Recommends: Holiday Favorites: The Best of the Williams-Sonoma Kitchen Library, by , (2004, Oxmoor House)

Holiday Favorites: The Best of the Williams-Sonoma Kitchen Library

Servings:	8
Author Notes:	Corn was such an integral part of the first Thanksgiving that corn was the American staff of life, as wheat was to Europe and rice to Asia, historically being used to make all kinds of dishes. Here's an unobtrusive way to add corn, in the form of cornbread stuffing or dressing, to your Thanksgiving meal.
Ingredients:	1/2 teaspoon thyme 1/2 teaspoon sage 3/4 cup celery, finely chopped 1/2 cup onion, finely chopped 1/4 cup parsley, chopped 4 cup cornbread crumbs 1/4 cup butter 1/2 teaspoon salt 1/2 teaspoon pepper
Instructions:	Cook celery, onion, and parsley in butter for about 4-5 minutes or until tender. Add thyme and sage. Mix lightly with other ingredients. To stuff a turkey: Fill main turkey cavity and neck cavity with stuffing. Bake remaining dressing in a dish as outlined below. To Bake dressing in pan: Preheat oven to 350°F. Butter a 15 x 10 inch baking dish. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and Bake until top is golden brown, about 15 minutes.