Cornbread Stuffing, 1986

* Exported from MasterCook *

CORNBREAD STUFFING, 1986

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry Breads
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Deidre-Anne Penrod, FGGT98B
-----INGREDIENTS-----
2 c Cold water
6 c Crumbed cornbread
6 Sl Cubed 1-in bread
1/4 c Water
1/2 ts Salt (opt)
1/2 ts Ground Pepper
1/2 c Butter or margarine
1/2 lb Bulk Pork Sausage
2 c Celery -- chopped
1 Onion -- chopped fine

YIELDS 9 CUPS OR ENOUGH FOR A 12 LB TURKEY (22 LB 1986)

Place reserved giblets in saucepan with 2 cups water;
cover, and simmer 1-2 hours or until giblets are
tender. Remove from broth, reserving 1 cup of broth.
Chop giblets; set aside. Combine cornbread and bread
cubes in a large mixing bowl; add 1/4 cup water, salt
and pepper. Set aside. Melt butter in a large skillet;
add sausage, celery, and onion. Saute 3 minutes.
Cover, and cook an additional 30 minutes or until
sausage is browned and vegetables are tender; stir
frequently. Remove from heat; stir in bread mixture.
Add reserved giblet broth and giblets, mixing well.

NOTE: 2 packages of Martha White Cornbread Mix, baked
ö cups stuffing.

Yield: 9 cups or enough for a 12 lb turkey.
Thanksgiving 1986, I stuffed a 22 lb turkey.
Deidre Ann Penrod, Prodigy Food & Wine Board



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