Free Recipe Golden Corn Bread Peanut Stuffng
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Golden Corn Bread Peanut Stuffng Recipe
2 c Cubed or coarsely crumbled
-cornbread; stale as
-possible
2 tb Fresh sage leaves; (or 1/2
-tsp dried),
; minced
1 Lemon; minced , zest of
1 tb Vegetable oil; preferably
-peanut
2/3 c Chopped onion
1 c Any combination of chopped
Celery; fennel bulb, or
; green bell pepper
3/4 c Peanuts; coarsely chopped
(leave some whole)
1/3 c Vegetable stock; (or more)
Salt & pepper
2 sm Acorn squash; (optional),
-halved &
; seeded
Golden Corn Bread Peanut Stuffng Preparation
Preheat oven to 400 F. Place crumbled cornbread in a large mixing bowl, along with sage and lemon zest. In a large heavy skillet, heat the oil. Saute onions and whatever combination of celery, fennel, and green pepper you are using over medium-high heat until they begin to soften 4 to 5 minutes. Add peanuts to the skillet and continue sauteing until mixture is nuttily fragrant and peanuts are golden brown, about 2 minutes. Stir sauteed onions, vegetables, and peanuts into the mixing bowl containing cornbread. Add vegetable stock and gently toss ingredients again. If mixture looks dry, add more stock. Season with salt & pepper to taste. If you are using the acorn squash, place the four halves in a large casserole dish. Spoon stuffing into squash cavities, mounding it gently at the top. Cover the dish loosely with foil, and bake 45 minutes to 1 hour, until squash is tender. Remove foil during the last 10 minutes of baking so the stuffing will brown. If you are not using the squash, place stuffing in a large lightly oiled casserole dish, cover with foil, and bake about 40 to 45 minutes, removing foil during the last 10 minutes so stuffing will brown. By Karen C. Greenlee <greenlee@bellsouth.net> on Mar 21, 1999. Recipe by: Veggie Life, March, 1999 (George Washington Carver) Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
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