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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