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Cornbread stuffing~ 1986

Yield: 12 Servings -D

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

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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