author: sarahjane
created: 2006-06-21 14:13:45
servings:
notes:
I basically made this up, after consulting various recipes which didn't quite appeal. The proportions here are very loosey goosey. I was using it to stuff a turkey leg, so didn't need much of anything, but if you are using it for a whole turkey, adjust upwards accordingly. I used this for Turkey, but I bet it would be also super good in stuffed pork loin (nothing like pork with pork!)
recipe:
One recipe Skillet Corn Bread or your favourite cornbread, preferably somewhat stale 2 onions 4-6 slices bacon, chopped Thyme or sage, minced Parsley, chopped 1/2 cup Chicken stock 1/2 cupWhite wine Fry the bacon. Remove from pan with slotted spoon. Set aside. Fry onion in bacon fat until soft and translucent. Crumble cornbread into large bowl. Add onion, bacon, herbs. Toss. Add enough stock and wine to moisten. Stuff into cavity. Put leftovers in a baking dish and bake next to stuffed poultry.