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Corn-Bread Stuffing
from the kitchen of Sharmagne Leland-St. John

8 cups corn-bread crumbs
1/2 cup onion chopped
1 cup celery, diced
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon marjoram
1/4 cup dry white wine or apple or cranberry juice
2 egggs, beaten
1/2 cup melted butter, cooled

Mix all the ingredients together. Before adding the
eggs taste for seasoning.


NOTE:
See June 2005 for Sharmagne's famous Corn-Bread recipe.
You may eliminate the fresh corn if you wish.

This recipe will stuff a 12 pound turkey or two
chickens, or a crown pork roast. Add a cup of diced
apples for the pork roast.



 

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