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Cornbread Stuffing 1986 - Culture, Family, Travel, Consumer Reviews - Posted: 16th Sep, 2006 - 10:11pm
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Archived Recipe: BreadsPost Date: 16th Sep, 2006 - 10:11pm / Post ID: #
Cornbread Stuffing, 1986
Recipe name:
Cornbread Stuffing, 1986 
Recipe category:
Breads
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Recipe detials: CORNBREAD STUFFING, 1986
| Ingredients | |||
| 2 | cup | water, cold | |
| 6 | cup | crumbed cornbread | |
| 6 | cup | bread, cubed 1 inch | |
| 1/4 | cup | water | |
| 2 | teaspoon | salt, (opt) | |
| 2 | teaspoon | ground pepper | |
| 1/2 | cup | butter, or margarine | |
| 2 | pound | pork sausage, bulk | |
| 2 | cup | celery, chopped | |
| 1 | each | onion, chopped fine | |
| 22 | pound | turkey | |
Directions: | |||
| 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. | |||
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TOPIC: Cornbread Stuffing, 1986