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Cornbread Stuffing 1986
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
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.
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