The best delicious Cornbread Stuffing recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cornbread Stuffing recipe today!
Hello my friends, this Cornbread Stuffing recipe will not disappoint, I promise! Made with simple ingredients, our Cornbread Stuffing is amazingly delicious, and addictive, everyone will be asking for more Cornbread Stuffing.
What Makes This Cornbread Stuffing Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cornbread Stuffing.
Ready to make this Cornbread Stuffing Recipe? Let’s do it!
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-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
From
Yields
12 Servings
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