Seminole Indian Corn Stuffing |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
SEMINOLE INDIAN CORN STUFFING This recipe came from an estate sale. I obtained it when I purchased the family collection from the Boras Estate in Rockwall, Texas in 2000. Ingredients:
3 tablespoons shortening |
2 stalks celery minced |
1 medium white onion minced |
2 cups corn bread crumbled |
2 eggs beaten |
1/2 cup chicken broth |
1 teaspoon dry sage |
1 teaspoon salt |
2 teaspoons freshly ground black pepper |
Directions:
1. Heat shortening in large skillet and sauté celery and onion until just limp.
2. Place corn bread, eggs, chicken broth, sage, salt and pepper in a bowl and toss lightly.
3. Add sautéed celery and onions and toss again then serve.
|
|