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  Recipe Home » Sauces » Cornbread Stuffing~ 1986
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  Cornbread Stuffing~ 1986
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 211
Ingredients:
-Deidre-Anne Penrod, FGGT98B ----INGREDIENTS-----
2 cup Cold water
6 cup Crumbed cornbread
6 Sl Cubed 1-in bread
1/4 cup Water
1/2 tsp Salt (opt)
1/2 tsp Ground Pepper
1/2 cup Butter or margarine
1/2 lb Bulk Pork Sausage
2 cup Celery, chopped
1 Onion, chopped fine
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
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