Free Recipe Cornbread Stuffing, 1986
Recipe Type: Free Dressing Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 12
Ingredients for Cornbread Stuffing, 1986 Recipe
-Deidre-Anne Penrod, FGGT98B 1/2
ts Salt (opt)
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
Cornbread Stuffing, 1986 Preparation
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
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