1 recipe cornbread, made without sugar
15 slices whole wheat bread
6 ribs celery, chopped
1 large leek, chopped
1 bunch scallions, chopped
1 bunch parsley, chopped
1/2 cup dried rubbed sage
1 tablespoon marjoram
1 quart no-chicken broth or vegetable broth
1/2 cup white wine or water
2 eggs, lightly beaten
2 tablespoons butter
The night before, break cornbread and bread into large bite-sized chunks. Place in a large
bowl, cover with a towel and let sit overnight in a cool place—not the refrigerator.
Two hours before serving, mix the veggies and herbs into the bread mixture—clean hands
work really well for this.
Stir liquids and eggs together, add to bread and veggies and stir lightly, but thoroughly,
until all ingredients are moistened, but bread chunks are still intact. Do not stir vigorously or the
breads will become too fine and make a gooey mush.
“Stuff” mixture in a very large buttered baking pan—a large roasting pan is about the right
size. Dot the top with tiny pieces of butter. Cover the pan with foil. Bake at 350 degrees for 45-
60 minutes. When fully cooked, the stuffing will be firm yet moist. If your baking pan is thin,
place it on a cookie sheet so that the bottom does not get too brown.
Serve immediately or use towels over covered pan to keep it warm until the rest of dinner
is ready. Tastes great served with mushroom or tamari gravy. Refrigerate covered leftovers.
Copyright © 2008 Stefanie Samara Hamblen