Cornbread stuffing, 1986

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

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