Corn Bread Stuffing



1 recipe corn bread, cubed with 1/2 teaspoon salt

2 tablespoons olive oil

1 cup sliced mushrooms

1 cup celery, chopped

1/2 cup chopped fresh parsley

1 apple, chopped

1/2 cup chopped pecans

2 eggs

1/4 cup chicken or mushroom stock

Cube cornbread and set it out for a couple hours to dry.

Saute onions in olive oil, then slowly add mushrooms, celery, parsley and stir until the celery is soft.

Turn off heat and add apples and walnuts.

Preheat oven to 350.

Allow mixture to cool then toss with 2 eggs and 1/4 cup stock.

Place mixture back in the greased 9 inch square pan.

Bake at 350 for 30 minutes covered and 15 minutes uncovered.


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Anna Rathbun, Food Therapy

 45180 A Main Street

 Mendocino, CA 95460 (physical address only)

 PO Box 583

 Little River, CA 95456 (mailing only)

707-937-0476

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