CORNBREAD STUFFING, 1986

Main Ingredient: Poultry Cereals
Course: Various Breads Bakery Pastry Sauces and dressings Stuffings Sausages
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Yield:

CORNBREAD STUFFING, 1986 ingredients

2 c Water, Cold
6 c crumbed cornbread
6 c bread, cubed 1 inch
1⁄4 c water
2 t salt, (opt)
2 t Ground pepper
1⁄2 c butter Or margarine
2 lb pork sausage, bulk
2 c Celery, chopped
1 Onions; chopped fine
22 lb Turkey

Cooking CORNBREAD STUFFING, 1986

1. Place reserved giblets in saucepan with 2 cups water; cover, and simmer 1-2
hours or until giblets are tender.
2. Remove from broth, reserving 1 cup of
broth.
3. Chopi giblets; set aside.
4. Combine cornbread and bread cubes in a
large mixing bowl; add 1/4 cup water, salt and pepper.
5. Set aside.
6. Melt
butter in a large skillet; add sausage, celery, and onion.
7. Sautei 3 minutes.
8. Cover, and cook an additional 30 minutes or until sausage is browned and
vegetables are tender; stir frequently.
9. Remove from heat; stir in bread
mixture.
10. Add reserved giblet broth and giblets, mixing well.
11. NOTE: 2 packages of Martha White Cornbreadi Mixi, baked ==6 cups stuffing.
12. Yield: 9 cups or enough for a 12 lb turkey.