CORNBREAD STUFFING~ 1986

      Title: CORNBREAD STUFFING~ 1986
  Categories: Dressings, Poultry, Breads, Meats
       Yield: 12 Servings
  
            -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
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