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Native American Recipes

Seminole Corn Stuffing



3 tablespoons lard or shortening
2 stalks celery, minced
1 medium onion, minced
2 cups corn bread, crumbled
2 eggs, beaten
1/2 cup chicken broth
1 teaspoon dry sage
salt and pepper to taste

Heat lard in a skillet and sauté celery and onion until translucent, but not browned.

Place corn bread, eggs, chicken broth, sage, salt and pepper into a bowl and toss lightly. Add the sautéd celery and onions, and toss again.


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