Cornbread Stuffing, 1986

Recipes Ingredients:

-Deidre-Anne Penrod, FGGT98B 1/2
ts Salt (opt)
2 c Cold water
1/2 c Butter or margarine
6 c Crumbed cornbread
1/2 lb Bulk Pork Sausage
6 Sl Cubed 1-in bread
2 c Celery; chopped
1/4 c Water
1 Onion; chopped fine

Recipe Instructions:

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