Corn and Rye Stuffing
1 12 ounce package corn muffin mix
1/2 cup butter
4 celery stalks, diced
1 large onion, diced
2 teaspoons poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 envelope chicken bouillon
1 1 pound loaf rye bread, cubed
1 12 ounce can corn
1/4 cup parsley, chopped
Preheat oven to 400 degrees. Grease 8x8" pan. Prepare corn muffin mix as directed. Bake 18-20 minutes. Cool
In 8 quart dutch oven in hot butter cook celery, onion, poultry seasoning, salt, pepper and bouillon until tender. Remove from heat; crumble corn bread into vegetables. Add bread cubes, corn with liquid, parsley and 3/4 cup water. Toss to mix.
Stuff turkey or bake in dish 325 degrees for 45 minutes.