1 large pan of homemade Cornbread, cubed
2 loves of Milton’s Whole Grain Bread
4 stalks of minced Celery2 whole sweet Onions chopped fine
5 cloves minced Garlic
1 whole bunch fresh Parsley, minced
3 Eggs
2 cups of fresh Chicken Broth
1 cup Butter
1 teaspoon Sage
1 teaspoon Rosemary, minced
1/8 cup of pure Maple Syrup
Garlic Salt to taste
For the cornbread, see Dianne’s Buttermilk Cornbread in an Iron Skillet. Or, if you have a preferred recipe, make it slightly sweeter with using honey instead of sugar—and always use more than the recipe asks for. Also, be sure to replace the white flour with whole wheat flour.
With the exception of the garlic salt, combine all ingredients into a large bowl and mix well with your hands. Then add the garlic salt and taste to desired flavor. This stuffing is slightly sweet, but very rich. Stuff turkey or bake separately in a pan. Yum!