MELT THE BUTTER in a large pot over medium heat on the stove. Add the onion and cook 5 minutes, stirring occasionally. Add the celery and continue to cook, stirring occasionally, for 10 minutes. Remove from the heat and pour into a mixing bowl. Add the cornmeal, broth, salt, pepper, thyme and sage and mix well. Remove the pot from the heat and scrape mixture into a large mixing bowl. Place the mixing bowl, covered, in the refrigerator and completely chill the stuffing before stuffing a bird or freezing. To freeze, divide stuffing between 6 lidded plastic containers or airtight freezer bags, label and place in freezer for up to 12 months. Defrost overnight in the refrigerator or on the defrost setting of a microwave.
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|Serving Size: 1 Serving (269g)|
|Recipe Makes: 4|
|Calories from Fat: 236 (28%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 61.1mg||19 %|
|Sodium 34.5mg||1 %|
|Potassium 449.8mg||12 %|
|Total Carbohydrate 135.1g||40 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 125.9g|
|Protein 13.1g||19 %|
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Calories per serving: 830
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