The best delicious Cornbread Stuffing, 1986 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cornbread Stuffing, 1986 recipe today!
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-Deidre-Anne Penrod, FGGT98B 1/2 ts Salt (opt)
—–INGREDIENTS—– 1/2 ts Ground Pepper
2 c Cold water 1/2 c Butter or margarine
6 c Crumbed cornbread 1/2 lb Bulk Pork Sausage
6 Sl Cubed 1-in bread 2 c Celery; chopped
1/4 c Water 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
Yields
12 servings
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