Recipes For 2003

Corn Bread Dressing

8 cups corn bread cut into 1/2" pieces
1 carrot, finely chopped
3 cups turkey or chicken stock
salt and pepper to taste
1 cup dried cherries
1 jar (14.8 oz) chestnuts
1 tbsp olive oil
3 tbsps chopped fresh sage
8 bacon slices, finely chopped
3 tbsps chopped flat leaf parsley
1 yellow onion, finely chopped
1 egg
1 celery stalk, finely chopped

Preheat oven to 350. Butter a 13" x 9" baking dish.

Arrange corn bread on a baking sheet and toast in the oven for 20 minutes.

In a small saucepan over medium heat, warm stock. remove pan from heat and add the dried cherries. Let cool.

In a fry pan over medium heat, warm olive oil. Add bacon and saute, stirring occasionally, until golden and crisp, about 5-7 minutes. Transfer bacon to a paper towel to drain. Add onion, celery and carrot to the pan and saute until soft and translucent, about 5 minutes. Season with salt and pepper.

In a large bowl, combine the corn bread, bacon, onion mixture, chestnuts, sage and parsley. Whisk egg into stock mixture and add to corn bread mixture. Season with salt and pepper