Hi skydancer4:
Just talked to Linda in Customer Service. Here are two recipes we have. I hope this helps or inspires. Sincerely, Cate
Corn Bread Stuffing
2 medium stalks celery (with leaves), chopped (about 1 cup)
1 large onion, chopped (about 1 cup)
1/2 cup (1 stick) margarine or butter
5 cups crumbled corn bread
3 cups soft bread cubes
1/2 cup chicken broth
2 teaspoons poultry seasoning
1/2 teaspoon salt
1/2 teaspoon ground sage
1/2 teaspoon ground thyme
1/4 teaspoon pepper
Cook and stir celery, onion and margarine in Dutch oven over medium-high heat until celery is tender, about 3 minutes. Stir in corn bread and bread cubes. Cook, stirring occasionally, until bread is golden brown, about 10 minutes; remove from heat. Add remaining ingredients; toss. 16 servings (1/2 cup each).
Corn Bread Stuffing
1/2 cup margarine or butter
3 medium stalks celery, chopped (1 1/2 cups)
3/4 cup chopped onion
9 cups 1/2-inch cubes corn bread or soft bread cubes
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried sage leaves, crumbled
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/8 teaspoon pepper
Melt margarine in 10-inch skillet over medium heat. Cook celery and onion in margarine about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. Mix celery mixture and remaining ingredients in large bowl.
To bake stuffing in turkey, fill wishbone area and body cavity lightly with stuffing.
To bake stuffing in casserole, grease 2 1/2-quart casserole. Spoon stuffing into casserole; cover and refrigerate until about 45 minutes before turkey is done. Cover and bake in same oven with turkey 30 to 45 minutes or until hot.
About 9 cups stuffing.
Giblet-Corn Bread Stuffing: Add 1/2 to 1 cup chopped cooked giblets with remaining ingredients.
Oyster-Corn Bread Stuffing: Add 1 can (8 ounces) oysters, drained and chopped, with remaining ingredients.
Mushroom-Corn Bread Stuffing: Cook 1 cup sliced mushrooms with celery and onion.
Italian Corn Bread Stuffing: Add 1/2 pound bulk pork or Italian sausage, cooked and well drained, with remaining ingredients.