INGREDIENTS
2 large onions, finely chopped
1 cup butter
1-1/2 cups chopped celery
1-1/2 cups chopped filberts
2 teaspoons salt and 1 teaspoon pepper
1-1/2 teaspoon dried marjoram
6 cups finely broken day-old cornbread
4 cups coarse crumbs of day-old bread
3/4 pound sharp cheddar cheese, shredded
1/2 cup Ruby Nouveau or Domaine du Sac
PREPARATION
1. Sauté onions in butter, until limp. Add celery, filberts, salt pepper and marjoram. Turn onion mixture over breads. Add cheese: sprinkle with wine and toss to mix thoroughly. Spoon stuffing lightly into bird, filling it about 3/4 full. (Bake remaining stuffing in an uncovered shallow baking dish.)
2. To glaze bird, baste with wine mixed with melted butter during last 20 minutes of roasting.
Makes enough stuffing for one 12 pound turkey or two 6 pound capons.
