Yield: 12 servings
| Measure | Ingredient |
|---|---|
| \N \N | -Deidre-Anne Penrod, FGGT98B ---INGREDIENTS----- |
| 2 cups | Cold water |
| 6 cups | Crumbed cornbread |
| 6 \N | Sl Cubed 1-in bread |
| ¼ cup | Water |
| ½ teaspoon | Salt (opt) |
| ½ teaspoon | Ground Pepper |
| ½ cup | Butter or margarine |
| ½ pounds | Bulk Pork Sausage |
| 2 cups | Celery; chopped |
| 1 \N | 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 ¼ 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