Recipe number 18076 is

Cornbread Stuffing, 1986

The ingredients are:
-Deidre-Anne Penrod, FGGT98B 1/2 tsp Salt (opt) ----INGREDIENTS----- 1/2 ts Ground Pepper 2 cup Cold water 6 cup Crumbed cornbread 6 Sl Cubed 1-in bread 1/4 cup Water 1/2 cup Butter or margarine 1/2 lb Bulk Pork Sausage 2 cup Celery, chopped 1 Onion, chopped fine

The recipe yield is:
12 servings

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

Dressings; Poultry; Breads; Sausages

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