Cooking with Doyle

I just invented this recipe for Thanksgiving 2011, so it's a completely doyle original.  I grew up with homemade stuffing made from scratch without a recipe (thanks Dad!), and I decided to mix it up a bit this year by making it with cornbread.

Yield: 8 Servings

Ingredients

• 2 cups chopped celery (5-6 stalks)
• 1/2 cup chopped onion
• Spices
  • 1 1/2 tbsp sage
  • 1/2 tsp rosemary
  • 1/2 tsp parsley
  • 1/2 tsp oregano
  • 1 clove garlic
  • 1 tbsp chicken soup base
• 2 small apples, chopped
• 4 1/2 cups corn bread cubes (cut them the night before and leave them sitting  out to get a little stale)

Directions

1. Saute the celery in oil until tender.  Add the onions and spices, and cook for another 2 minutes.
2. Add the apples and cornbread.  Cook until warmed all the way through.
3. Place dressing in a greased casserole dish.  Cover and bake at 375°F for 25-30 minutes.
   • Or, stuff inside your bird prior to cooking.  If  you stuff it, be sure to check the temperature of the stuffing in addition to the meat.
4. Serve hot.