I made a few modifications. First I made corn bread with condenced milk using the tradional corn bread recipe on Aunt Jemima'a recpie, I also added a can of cream corn into the mix. After I sauted the onions and celery, I added in almonds and walnuts to give it an extra boost. I also added in about a pinch or two of rubbed sage and half a cup or so of minced garlic. After the corn bread was cooled I cut the bottom off (it was a little burnt) and crumbled it all up. Because of the cream corn in the corn bread, it didn't require as much chicken stock. It is very important to make sure the consistency of the stuffing is the consistency of malt-o-mill. I baked it all on 350 for several hours so that it baked from the inside out. VERY GOOD Recipe!
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I made a few modifications. First I made corn bread with condenced milk using the tradional...