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Cornbread Stuffing~ 1986

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      Title: CORNBREAD STUFFING~ 1986
 Categories: Dressings, Poultry, Breads, Meats
      Yield: 12 Servings
 
           -Deidre-Anne Penrod, FGGT98B
           -----INGREDIENTS-----
      2 c  Cold water
      6 c  Crumbed cornbread
      6    Sl Cubed 1-in bread
    1/4 c  Water
    1/2 ts Salt (opt)
    1/2 ts Ground Pepper
    1/2 c  Butter or margarine
    1/2 lb Bulk Pork Sausage
      2 c  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 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. Thanksgiving 1986, I
  stuffed a 22 lb turkey.
      Deidre Ann Penrod, Prodigy Food & Wine Board
 
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