Recipe - Cornbread Stuffing

8 tablespoon Unsalted butter
2 md Onions; finely minced
2 Celery stalks; finely cut or sliced up
4 cup Yellow cornmeal
1 One half cup Allpurpose broth
OR lowsodium chicken broth
2 teaspoon Salt
2 teaspoon Freshly ground black pepper
2 tablespoon Fresh thyme leaves; =OR=
1 teaspoon Dried thyme
2 tablespoon Chopped fresh sage leaves
=OR=
1 teaspoon Dried sage

MELT THE BUTTER in a large pot over medium heat on the stove. Add the onion
and cook 5 minutes, stirring occasionally. Add the celery and continue to
cook, stirring occasionally, for 10 minutes. Remove from the heat and pour
into a mixing bowl. Add the cornmeal, broth, salt, pepper, thyme and sage
and mix well. Remove the pot from the heat and scrape mixture into a large
mixing bowl. Place the mixing bowl, covered, in the refrigerator and
completely chill the stuffing before stuffing a bird or freezing. To
freeze, divide stuffing between 6 lidded plastic containers or airtight
freezer bags, label and place in freezer for up to 12 months. Defrost
overnight in the refrigerator or on the defrost setting of a microwave.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini