 SPICY STUFFING 1 - 6 oz. bag of (Mrs. Cubbison’s) Cornbread Stuffin’ 1 jar 6 oz. of marinated artichoke hearts, undrained and chopped 2 stalks celery, chopped finely 1 clove garlic, pressed or chopped finely 1/2 onion, chopped finely Sprinkle of cumin or lemon pepper blend 1 cup, more or less water, chicken broth or wine 1/4 cup grated Parmesan cheese In a bowl, mix all ingredients (except cheese) with a spoon. Place in greased casserole, sprinkle with cheese and bake covered for the last 1/2-hour of turkey cooking time. If you stuff a turkey, use both bags of stuffing, double the rest of the rest ingredients, and add the cheese to the mixture. Stuff lightly into the turkey…it expands. If cooking in a casserole, uncover for the last 15 minutes of cooking if you like a crisp top. Make into muffins for a different twist, or stuff into artichokes (choke removed), acorn squash, or serve in a hollowed-out red cabbage for a pretty and unusual serving vessel. |
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