Cooking Recipe Cornbread Stuffing~ 1986
Recipe Ingredients
Directions
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.
stuffed a 22 lb turkey.
Deidre Ann Penrod, Prodigy Food & Wine Board