She told me that she often makes the following recipe outside the bird and her family goes ga-ga over it. Well, now that I tried it, I can see why. It is made of very simple ingredients, nothing exotic or way out, yet it comes out tasting out of this world!!!

Very simple, but very good. She titles it "Cornbread Stuffing", but obviously I have adapted it for my (O) type and there is no cornbread in my version!!! Still, what I'll do is, I'll type the recipe as she gave it to me, but with how I adapted it for O's in parens. Other types, adapt as appropriate for your own types. Here goes:

Kay's Cornbread Stuffing (without the cornbread *lol*)

INGREDIENTS:

6 cups dry bread, in small pieces (I used 100% rye)
2 cups corn bread or 3/4 to 1 cup yellow corn meal (I left this out altogether--you could use a little more than 6 cups of the 100% rye, above, to make up for what you are leaving out here)
1/4 cup each finely minced onion and inner celery stalks (I used an entire purple onion instead of just 1/4 cup, and I also did use the celery that she recommends)
1/2 tsp thyme (I used a little more)
1/2 tsp sage (I used a lot more *L*)
1/2 cup melted butter or margarine (do NOT use margarine, that's an order to all types out there)
2 eggs, beaten
3/4 to 1-1/4 cup turkey or chicken stock (I think I used a tad more)
salt to taste (I used sea salt)

Cut bread into small pieces and put on cookie sheet in 300°F oven. You can get about 3 cups of cubes on a cookie sheet. Drying time is about 15 minutes to a 1/2 hour. Stir once during the drying process (I didn't stir at all during the drying process *L*, came out fine).

Mix dried bread cubes, corn bread or corn meal (just typing what she wrote, verbatim, but most of us will NOT be using corn stuff, RIGHT? Right...), onion, celery and herbs. Add small amount of stock to moisten. Add butter, eggs and salt. Now add more stock to your desired consistency. Stuffing expands but changes very little during cooking, so it should now look exactly as it will when served.

Basic recipe will stuff a 12 lb turkey. Can be put in a casserole dish and heated in the oven for 30 minutes at 325°.

P.S. Note: This stuffing was great, but Sarah is right: Not having it in the bird made the bird suffer a bit in the sense of it came out just a tad smidge dry. My mom didn't think so, but I did. I'm used to a very juicy bird, the way I usually do it (WITH stuffing in the cavity of the bird). I did notice a diff. Next year, I'll do this stuffing but inside the bird. Talk about kicked up, this stuff is so good done by itself, if one were to stuff it into the turkey? Well, gustatory delight would surely ensue!

[ 11-28-2003: Message edited by: Peppermint Twist, O+ non ]