Stuffing

Source: Lee Sawyer

1/4 cup butter or margarine

1 medium onion, peeled, ends removed, chopped

1 clove garlic, finely chopped

2 celery ribs, washed, ends removed, chopped

(OPTIONAL: 1/2 cup sliced water chestnuts, 1/2 cup diced carrots)

1/4 cup chopped fresh parsley

1/2 tsp sage (or to taste)

1/2 tsp paprika

1 1/2 tsp sal

1/2 teaspoon freshly ground pepper

5 cups cooked grits (cooked according to package instructions reducing water very slightly)

In a large skillet, melt the butter over medium heat. Add the onions and celery, Saute, until the onions are golden. Add everything else but the grits; saute for a minute or two until thoroughly combined. Over medium high heat, add grits and cook (with a stir fry motion) until everything is combined and the texture is fluffy. At this point it can be eaten, or put baked in a greased casserole dish until browned on top.