5 C. cornbread – crumbled
1 tbs fresh thyme
1 tbs fresh sage
1 tbs fresh marjoram
“some” cooking juices from turkey
Saute 3 cups of chopped onions in olive oil on low heat. Cook until soft, but not brown (approx. 10 minutes). Crumble enough freshly baked corn bread to make 5 cups. Finely chop 1 tbs each of fresh thyme, marjoram and sage. While turkey is baking, pour off some of the cooking juices. Put juices in small pot and simmer for 5 minutes. Mix together crumbled corn bread, fresh herbs, sautéed onions, and juices from turkey. Bake mixture in 350 oven for 30 minutes.
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