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Thanksgiving: Cornbread Stuffing




Source of Recipe


internet


List of Ingredients




-2 c Cold water
-6 c Crumbed cornbread**(See Note)
-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



Recipe



-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.