Recipes for the Web

Barrington Software Incorporated

Corn Bread Sourdough Stuffing

Stuffs one 14-pound turkey

6 tablespoons unsalted butter

1 medium onion, cut into 1/4-inch dice

2 cloves garlic, minced

2 carrots, peeled, cut into 1/4-inch dice

1/2 bulb fennel, ends trimmed, cut into 1/4-inch dice

Corn Bread, cut into 1/2-inch cubes

1 day-old 10-ounce sourdough ficelle, cut into 1/2-inch cubes

3 tablespoons finely chopped assorted fresh herbs, such as rosemary, sage, thyme, parsley, and

marjoram

1 cup pitted prunes, cut into 1/2-inch dice

5 dried pears, cut into 1/2-inch dice

Salt and freshly ground black pepper

1/2 cup Homemade Turkey Stock, or low-sodium canned chicken broth, skimmed of fat

1. Melt 2 tablespoons butter in a large skillet over medium-low heat. Add onion, garlic, carrots,

and fennel; cook until vegetables are tender, about 10 minutes. Remove from heat.

2. In a large bowl, combine cornbread and sourdough. Add vegetables, herbs, prunes, and pears;

season with salt and pepper.

3. Melt remaining 4 tablespoons of butter. Add melted butter and turkey stock to stuffing

mixture. Toss to combine; let cool.

From Martha Stewart

http://www.cooken.com

info@barringtonsoftware.com