Zucchini-Corn Bread Stuffing

"Zucchini, corn bread, ham, and herbs flavor this outstanding stuffing--"

1-1/2 cups chopped onion
1 cup chopped celery
1 clove garlic, minced
1/2 cup butter or margarine
1/2 pound ground ham (1-1/2 cups)
1/2 cup finely chopped poultry giblets
12 cups coarsely crumbled corn bread
2 cups shredded zucchini, well-drained
2 teaspoons ground sage
1-1/2 teaspoons dried basil, crushed
1 teaspoon curry powder
1/4 teaspoon pepper
2 beaten eggs
2 teaspoons instant chicken bouillon granules
1-1/2 cups boiling water

In skillet, cook onion, celery, and garlic in butter until tender. Add ground ham and giblets; cook until giblets are lightly browned. Combine ham mixture with corn bread, zucchini, seasonings, and eggs. Dissolve bouillon granules in boiling water; add to corn bread mixture and toss lightly to mix. Use to stuff a 12-pound turkey. Bake remaining stuffing in a 1-1/2 quart casserole at 375 degrees F. for 1 hour. (Or, bake all of the stuffing in a 3-quart casserole for 1-1/4 hours or until heated through.)--Mary R. Christensen, Spangle, Wash.

Makes 10 cups.

[clipped from "Better Homes and Gardens"]