Ingredients
| 8 tbsp. | unsalted butter | | 2 | md. onions, finely diced | | 2 | celery stalks, finely sliced | | 4 cups | yellow cornmeal | | 1-1/2 cup | all-purpose broth or | | low-sodium chicken broth | | 2 tsp. | salt | | 2 tsp. | black pepper, freshly ground | | 2 tbsp. | fresh thyme leaves or | | 1 tsp. | dried thyme | | 2 tbsp. | fresh sage leaves, chopped or | | 1 tsp. | dried sage |
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Instructions
Melt the butter in a large pot over medium heat on the stove. Add the onion and cook 5 minutes, stirring occasionally. Add the celery and continue to cook, stirring occasionally, for 10 minutes. Remove from the heat and pour into a mixing bowl. Add the cornmeal, broth, salt, pepper, thyme and sage and mix well. Remove the pot from the heat and scrape mixture into a large mixing bowl. Place the mixing bowl, covered, in the refrigerator and completely chill the stuffing before stuffing a bird or freezing. To freeze, divide stuffing between 6 lidded plastic containers or airtight freezer bags, label and place in freezer for up to 12 months. Defrost overnight in the refrigerator or on the defrost setting of a microwave.
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