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Recipe by: soterichus
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See below ingredients and instructions of the recipe
8 tb Unsalted butter
2 md Onions; finely diced
2 Celery stalks; finely sliced
4 c Yellow cornmeal
1 1/2 c All-purpose broth
-OR low-sodium chicken broth
2 ts Salt
2 ts Freshly ground black pepper
2 tb Fresh thyme leaves; -=OR=-
1 ts -Dried thyme
2 tb Chopped fresh sage leaves
-=OR=-
1 ts -Dried sage
MELT THE BUTTER in a large pot over medium heat on the stove. Add the
onion and cook 5 minutes, stirring occasionally. Add the celery and
continue to cook, stirring occasionally, for 10 minutes. Remove from
the heat and pour into a mixing bowl. Add the cornmeal, broth, salt,
pepper, thyme and sage and mix well. Remove the pot from the heat and
scrape mixture into a large mixing bowl. Place the mixing bowl,
covered, in the refrigerator and completely chill the stuffing before
stuffing a bird or freezing. To freeze, divide stuffing between 6
lidded plastic containers or airtight freezer bags, label and place
in freezer for up to 12 months. Defrost overnight in the refrigerator
or on the defrost setting of a microwave.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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