Cornbread stuffing, 1986

 
                          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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