| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dressings, Poultry, Breads, Meats | 12 | Servings | |
INGREDIENTS
| -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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”