CORNBREAD STUFFING, 1986

CORNBREAD STUFFING, 1986 Category Breads 
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Ingredients And Procedures
Ingredients
2cupwater, cold
6cupcrumbed cornbread
6cupbread, cubed 1 inch
1/4cupwater
2teaspoonsalt, (opt)
2teaspoonground pepper
1/2cupbutter, or margarine
2poundpork sausage, bulk
2cupcelery, chopped
1eachonion, chopped fine
22poundturkey

Directions:

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 ==6 cups stuffing.

Yield: 9 cups or enough for a 12 lb turkey.


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