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Corn Bread Stuffing
Updated 7:31 PM EST, Fri, Nov 13, 2009
Corn Bread Stuffing
By: Franz Kitenko
Yield: 2 quarts
Ingredients:
- Dried corn bread cubed 5 1/3 Cups
- Dried dinner rolls cubed 5 1/3 Cups
- Diced onions 2/3 Cup
- Diced celery 2/3 Cup
- Pan & grill oil 1 1/3 Cups
- Black pepper 1 Tsp
- Marjoram 1 Tsp
- Thyme 1 Tsp
- Chicken Base 4 Tsp
- Hot water 1 qts
- Non-stick aerosol spray
Directions:
- Spray 2” deep pan with non-stick spray.
- Put bread cubes, oil, and veggies into bowl and mix.
- Stir in chicken base to hot water in pitcher, mix, then add dry spices to pitcher.
- Pour contents of pitcher into bowl and mix.
- Add mixture to pan, wrap with foil.
- Bake for 1 hour at 350°, removing cover 40 minutes through cooking process.
Wassail
Yield: 1 gallon
Ingredients:
- Granulated sugar 2 Cups
- Water 3.5 Cups
- Ground cinnamon 1 Tsp
- Ginger .5 Tsp
- Orange Juice 3.5 Cups
- Lemon Juice 1.75 Cups
- Apple Juice 7 Cups
- Ground All Spice .5 Tsp
- Ground Cloves 1 Tsp
Directions:
- Combine all ingredients in a kettle or braising pan and slowly bring to a boil.
- Allow Wassail to simmer for 20 minutes then serve.
