*  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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