*  Exported from  MasterCook  *

                         CORNBREAD STUFFING, 1986

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Poultry                          Breads
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -Deidre-Anne Penrod, FGGT98B
                        -----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

  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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