Cornbread Stuffing

• 8 tbsp. unsalted butter
• 2 md. onions, finely diced
• 2 celery stalks, finely sliced
• 4 cups yellow cornmeal
• 1-1/2 cup all-purpose broth
• low-sodium chicken broth
• 2 tsp. salt
• 2 tsp. black pepper, freshly ground
• 2 tbsp. fresh thyme leaves
• 1 tsp. dried thyme
• 2 tbsp. fresh sage leaves, chopped
• 1 tsp. dried sage

1. Melt the butter in a large pot over medium heat on the stove.
2. Add the onion and cook 5 minutes, stirring occasionally.
3. Add the celery and continue to cook, stirring occasionally, for 10 minutes.
4. Remove from the heat and pour into a mixing bowl.
5. Add the cornmeal, broth, salt, pepper, thyme and sage and mix well.
6. Remove the pot from the heat and scrape mixture into a large mixing bowl.
7. Place the mixing bowl, covered, in the refrigerator and completely chill the stuffing before stuffing a bird or freezing.
8. To freeze, divide stuffing between 6 lidded plastic containers or airtight freezer bags, label and place in freezer for up to 12 months.
9. Defrost overnight in the refrigerator or on the defrost setting of a microwave.

unsalted butter, onions, celery stalks, yellow cornmeal, allpurpose broth, chicken broth, salt, black pepper, thyme, thyme, fresh sage, sage

Taken from www.foodgeeks.com/recipes/4740 (may not work)