|Name:||Maya Angelou's Cornbread Dressing||Contributor:||Leigh Ann Hussey|
|Key words:||stuffing, cornbread||Category:||Side Dishes|
|Ingredients:||3 c chopped onions
1 Tbsp each finely chopped fresh thyme, marjoram, sage
|Preparation:||1. Saute onions in olive oil on low heat. Cook until soft, but not brown, approximately 10 minutes.
2. Crumble enough freshly baked corn bread to make 5 cups.
3. Finely chop 1 tablespoon each of fresh thyme, marjoram, and sage.
4. While turkey is baking, pour off some of the cooking juices.
Put juices in small pot; simmer for five minutes. Mix together
crumbled corn bread, fresh herbs, sauteed onions and juices from
turkey. Bake mixture in 350 oven for 30 minutes.