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Moonshine Stuffing

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

Source: Sylvan Falls Mill (Entered by Mike Johnson)
Serves: stuffs a 12-14 pound bird

1 10 inch pone of corn bread      View Available Products
1 medium onion, chopped      View Available Products
3 cloves garlic, chopped      View Available Products
1 stem celery, chopped      View Available Products
1 TBS fresh chopped rosemary      View Available Products
1 tsp dry rubbed sage      View Available Products
1 tsp kosher or coarse salt
1 TBS pepper sauce      View Available Products
1 1/2 cup chicken or vegetable stock
1/8 cup moonshine ( corn whiskey)

Step by Step Instructions
  1. the day before, make a pone of corn bread and let it sit our over night to become a bit stale
  2. the morning of, break the corn bread into small chunks and place in big bowl
  3. saute the next six ingredients ( the dry seasonings and onion and garlic)in a dab of butter and add to the corn bread chunks
  4. combine the stock, bourbon and pepper sauce in a small bowl or large cup
  5. add the wet mixture to the dry mixture, 1/3 at a time until a "stuffing" consistency is achieved.
  6. salt the cavity of the bird and stuff 2/3 full with stuffing and cook
  7. extra can be placed in a baking dish with a bit more stock and cooked in the oven at 350 degrees for 20 minutes


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