Welcome to my world online!

With the release of "TV One-On-One" my world has been hectic. However, there is always time to cook. This is the time of year when I especially enjoy making a Hunter Family Favorite -- Corn-Bread Sausage Stuffing. Please give this a try and let me know what you think. It is sure to become a holiday favorite for your family too.

Regards,
Julius K. Hunter
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====== JULIUS HUNTER'S CORN BREAD-SAUSAGE STUFFING ======

Yield: 12 to 16 servings. 2 cups coarsely chopped onion

2 cups coarsely chopped celery
2 cups coarsely chopped green bell pepper or a mixture of red and green bell pepper
4 cloves garlic, peeled and chopped
1/4 cup olive oil
1 pound mild pork sausage, crumbled (see note)
Ground sage to taste (Hunter uses about 3 tablespoons)
1 tablespoon ground black pepper
1 teaspoon dried oregano
2 cups herbed seasoned dried bread crumbs for stuffing
2 cups dried corn bread crumbs for stuffing
1 egg (see note)
1 teaspoon baking powder
3 cups turkey broth (see recipe)

Saute onion, celery, bell pepper and garlic in olive oil until the onions are transparent.

Meanwhile, brown sausage in another skillet.

Combine vegetables and sausage. Add sage, pepper and oregano; mix well. Cover and remove from heat. Let sit 7 to 10 minutes.

Meanwhile, preheat oven to 350 degrees. Combine bread crumbs, egg and baking powder; stir until egg is absorbed. Add sausage mixture; mix well.

Slowly stir in broth until bread crumbs are just moistened. Let stand about 15 minutes so that broth can be absorbed. Transfer to a greased 9-by-13-inch pan. Bake about 1 hour or until the sides and bottom are brown and bubbling and the top bounces back when pressed lightly.

PER SERVING: 292 calories; 14g fat (43 percent calories from fat); 3g saturated fat; 56mg cholesterol; 13.5g protein; 28g carbohydrate; 4g sugar; 3g fiber; 997mg sodium; 88mg calcium; 335mg potassium.

Note: Temper the stuffing by choosing your favorite sausage. Hunter enjoys spicy food and so usually uses hot sausage. "I say, 'Go for it,'" he says. "It shouldn't overwhelm the turkey, but it should be flavorful." For a more cakelike texture, use 2 eggs.


====== TURKEY BROTH ======
Yield: About 3 cups.
2 quarts water
3 ribs celery, including leaves
1 medium onion, quartered
2 to 3 cloves garlic, peeled
1 (1-inch) piece fresh fennel, optional
4 bay leaves, crumbled
Salt
Ground black pepper
Giblets and neck of 1 fresh turkey or 1 pound smoked turkey necks

Combine all ingredients in a large pot; bring to a boil, then reduce to a bare simmer and cook for at least 90 minutes, skimming any scum that accumulates. Strain broth to remove turkey and seasonings.

PER CUP: 31 calories; 1.5g fat (43.5 percent calories from fat); 1g saturated fat; 4mg cholesterol; 3g protein; 1.5g carbohydrate; 1g sugar; no fiber; 107mg sodium; 15mg calcium; no potassium.