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Cornbread stuffing, 1986
2cwater, cold
6ccrumbed cornbread
6cbread, cubed 1 inch
1/4cwater
2tssalt, (opt)
2tsground pepper
1/2cbutter, or margarine
2lbpork sausage, bulk
2ccelery, chopped
1eaonion, chopped fine
22lbturkey
Directions:
Place reserved giblets in saucepan with 2 cups water; cover, and simmer 1-2hours or until giblets are tender. Remove from broth, reserving 1 cup ofbroth. 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.
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| Free recipe:
Cornbread stuffing, 1986
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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