| 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
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