LOCATION: Recipes >> Poultry >> Stuffing 59
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Stuffing 59
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Cornbread Stuffing
2 cups cold water
6 cups crumbed cornbread
6 slices bread cubed 1-in
1/4 cup water
1/2 teaspoon salt (opt)
1/2 teaspoon ground pepper
1/2 cup butter or margarine
1/2 pound bulk pork sausage
2 cups celery; chopped
1 onion; chopped fine
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. 22 lb turkey.
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