Cornbread Sausage Stuffing
105
Instead of using any old turkey stuffing, try this scrumptious variation that will become your family's new favorite for Thanksgiving!
Ingredients
| 2 | cups |
water
cold |
|
| 6 | cups |
cornbread
crumbed |
* |
| 6 | cups |
bread
cubed 1 inch |
* |
| ¼ | cup |
water
|
|
| 2 | teaspoons |
salt
optional |
|
| 2 | teaspoons |
black pepper
ground |
|
| ½ | cup |
butter
or margarine |
|
| 2 | pounds |
sausage
bulk |
|
| 2 | cups |
celery
chopped |
|
| 1 | each |
onions
chopped fine |
|
| 22 | pounds |
turkey
|
Directions
Place reserved giblets in saucepan with 2 cups water; cover, and simmer 1 to 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 ¼ cup water, salt and pepper. Set aside.
Melt butter in a large skillet; add sausage, celery, and onion. Sauté 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.
