Enough for an 8-pound bird. Melt half the butter in a very large skillet. Add half the mushrooms and half the onions and cook over medium heat until onions are soft and moisture from mushrooms has evaporated, about 15 minutes; set aside in a bowl. Repeat with remaining butter, mushrooms and onions. Pour water into a medium pan. Add salt and bring to a boil. Pour in the cornmeal in a slow, steady stream, stirring constantly, for 15 minutes. Scrape the polenta into the mushrooms. Add the pepper, thyme and coriander; mix well. Let cool to room temperature before stuffing bird. Or bake stuffing in a greased, covered loaf pan in preheated 375-degree oven for 30 minutes. Source: Adapted from "Whats for Dinner?" by Michael Roberts. printed in the Star-Tribune, Minneapolis-St. Paul, Minnesota, November 21, 1993 Posted to MM-Recipes Digest V3 #321 Date: Sat, 23 Nov 1996 22:51:32 +0000 From: Linda Place
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|Serving Size: 1 Serving (1231g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 19 (6%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 15.5mg||1 %|
|Potassium 208.3mg||5 %|
|Total Carbohydrate 67.1g||20 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 61.5g|
|Protein 6.6g||9 %|
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Calories per serving: 312
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