Yield: 12 Servings
|-Deidre-Anne Penrod, FGGT98B ---INGREDIENTS-----|
|2 cups||Cold water|
|6 cups||Crumbed cornbread|
|6||Sl Cubed 1-in bread|
|½ teaspoon||Salt (opt)|
|½ teaspoon||Ground Pepper|
|½ cup||Butter or margarine|
|½ pounds||Bulk Pork Sausage|
|2 cups||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 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