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Moonshine Stuffing
From Athens Locally Grown
<p>Grinding corn every week we think of the other uses for corn… up here in the mountains it is moonshine. Here is homage to this wonderful preservation of organic, heirloom corn</p>Source: Sylvan Falls Mill (Entered by Mike Johnson)
Serves: stuffs a 12-14 pound bird
Ingredients
1
10 inch pone of corn bread
1
medium onion, chopped
3
cloves garlic, chopped
1
stem celery, chopped
1 TBS
fresh chopped rosemary
1 tsp
dry rubbed sage
1 tsp
kosher or coarse salt
1 TBS
pepper sauce
1 1/2 cup
chicken or vegetable stock
1/8 cup
moonshine ( corn whiskey)
Step by Step Instructions
- the day before, make a pone of corn bread and let it sit our over night to become a bit stale
- the morning of, break the corn bread into small chunks and place in big bowl
- saute the next six ingredients ( the dry seasonings and onion and garlic)in a dab of butter and add to the corn bread chunks
- combine the stock, bourbon and pepper sauce in a small bowl or large cup
- add the wet mixture to the dry mixture, 1/3 at a time until a "stuffing" consistency is achieved.
- salt the cavity of the bird and stuff 2/3 full with stuffing and cook
- extra can be placed in a baking dish with a bit more stock and cooked in the oven at 350 degrees for 20 minutes