CORNBREAD STUFFING, 1986 |
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Recipe Category |
Breads |
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Recipe Ingredients and Procedure: |
| Ingredients | | | 2 | cup | water, cold | | | 6 | cup | crumbed cornbread | | | 6 | cup | bread, cubed 1 inch | | | 1/4 | cup | water | | | 2 | teaspoon | salt, (opt) | | | 2 | teaspoon | ground pepper | | | 1/2 | cup | butter, or margarine | | | 2 | pound | pork sausage, bulk | | | 2 | cup | celery, chopped | | | 1 | each | onion, chopped fine | | | 22 | pound | turkey | | | | | |
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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