Title: Cornbread Stuffing, 1986
Categories: Dressing Poultry Bread Sausage
Yield: 12 Servings

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 ==6 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

previous

next