| Cornbread Stuffing
2 cups of cold water
6 cups of crumbed cornbread
6 slices of cubed bread,
1/4 cup of water
1/2 teaspoon of salt (opt)
1/2 teaspoon of ground pepper
1/2 cup of butter or margarine
1/2 pound of bulk Pork Sausage
2 cups of celery, chopped
1 Onion, chopped fine
YIELDS 9 CUPS OR ENOUGH FOR A 12 LB TURKEY 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. Sauté 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. Serving Size: 12 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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
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