Cornbread Stuffing Recipe

Step 1

YIELDS 9 CUPS OR ENOUGH FOR A 12 LB TURKEY (22 LB 1986)

Step 2

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.

Deidre Ann Penrod

Things You'll Need

  • 2c Cold water
  • 6c Crumbed cornbread
  • 6 Sl Cubed 1-in bread
  • 1/4c Water
  • 1/2ts Salt (opt)
  • 1/2ts Ground Pepper
  • 1/2c Butter or margarine
  • 1/2lb Bulk Pork Sausage
  • 2c Celery; chopped
  • 1 Onion; chopped fine

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