Title: Cornbread Stuffing, 1986
 Categories: Dressings, Poultry, Breads, Sausages
      Yield: 12 servings
           -Deidre-Anne Penrod, FGGT98B      1/2 ts Salt (opt)
           -----INGREDIENTS-----             1/2 ts Ground Pepper
      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
  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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