You are here: Recipes It > Recipes > Bread

Cornbread Stuffing 1986

Ingredients
 

2 cup cold water
6 cup crumbed cornbread
6 sl cubed 1-in bread
1/4 cup water
1/2 tsp salt (opt)
1/2 tsp ground pepper
1/2 cup butter or margarine
1/2 lb bulk pork sausage
2 cup celery, chopped
1 onion, chopped fine




 
 Advertisements
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

 

 
Servings: 12

 

 

Also see ...

Cornbread Stuffing
MELT THE BUTTER in a large pot over medium heat on the stove. Add the onion and cook 5 minutes, stirring occasionally. Add the celery and continue to cook, stirring occasionally, for 10 minutes. Remove from the heat and pour into a mixing bowl. Add the cornmeal, broth, salt, br (Upload by user)

Cornbread With Corn
Combine and mix well all ingredients. Heat a well greased 9 inch cast iron skillet in a 400 degree ovne for 3 minutes or until very hot. Pour batter into hot skillet. Bake at 400 for 40 minutes or until golden brown. Cool 10 minute. Cut cornbread into wedges to serve. b (Upload by user)

Cornell Bread
Add all ingredients in the order listed, select white bread, and press "Start". NOTE: Unless otherwise noted all ingredients should be at room temperature. This can be mixed on manual of the bread machine. After Second kneading, remove dough from machine, divide into t (Upload by user)

 Advertisements
Cornmeal Biscuit Bowls
These biscuit bowls can be stored at room temperature in an airtight container for up to 2 days. Fill them with chunky chili. cornmeal Cover bottoms and sides of six 1 cup ovenproof bowls or souffle dishes smoothly with foil. Generously grease foil. Place bowls ups (Upload by user)

Cornmeal Biscuits
Combine flour, cornmeal, baking powder, and salt; stir well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle milk evenly over flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface (Upload by user)

Cornmeal Bread
This loaf rises very high and is suprisingly good. We have tried other breadmaker cornmeal breads but none have equaled this one. Gaye (from Donna German CB I)     strongServings: 1/strong   (Upload by user)

Cornmeal Chips
1. Preheat oven to 375øF (moderate). 2. Lightly grease baking sheet. 3. Heat water, margarine, and seasonings to boiling. Remove from heat. Stir in cornmeal and mix well. 4. Divide dough into 30 portions using about 1 teaspoon dough each. Roll each (Upload by user)

Cornmeal Crepes With Berries
* or regular sour cream&20; ======================================================= ==================&20; Mix strawberries and sugar; set aside. In a blender, whirl milk, eggs, flour, cornmeal, and vanilla until there are no lumps.&20; Place a flat bottom 7 8" (Upload by user)

Cornmeal Dough For Kids
Supervise as you have children do the following steps: 1. Mix all ingredients together. 2. Add more water to make the mixture cling. This dough will keep up to six weeks in an airtight container. From Magic Mixtures (Fearon).     (Upload by user)

Cornmeal Nips
For a change of pace from crackers or rolls, serve these zesty little wafers with soups or salads.     strongServings: 48/strong   (Upload by user)

Cornmeal Raisin Scones
Combine the first 6 ingredients in a bowl, and cut in margarine with a pastry blender or 2 knives until mixture resembles fine meal. Add the raisins, and toss well. Combine buttermilk and egg, and add to dry ingredients, stirring just until dry ingredients are moistened (dough (Upload by user)
TAG: ingredients, ,

ORANGE  JELLO  DESSERT
ORANGE JELLO DESSERT
HOOSIER  CAKE
HOOSIER CAKE
Ginger Peppered Salmon
Ginger Peppered Salmon
Dutch Oven Stroganoff
Dutch Oven Stroganoff
Cornmeal Rolls
Preheat the oven to 450 degrees F. In a bowl sift the dry ingredients. Cut in the shortening. Beat the egg slightly with the milk and add to the dry ingredients. Toss on a floured board; knead slightly. Roll 1/2 inch thick and cut with a large (3 inch) biscuit cutt (Upload by user)
TAG: rolls, ,

Cornmeal Sage Biscuits
Combine first 6 ingredients in a medium bowl; cut in margarine with pastry blender or two knives until pieces are the size of peas. With a fork, lightly stir in 2/3 cup of juice until dough is moistened and pulls away from sides of bowl. If it seems to dry, add a bit more ap (Upload by user)
TAG: lightly, biscuits, ,

Cornmeal Sally Lunn
Combine cornmeal, baking soda and salt; add buttermilk and sour cream, mixing well. Pour batter into a well greased 9 inch pie plate. Bake at 350 degrees for 40 minutes or until lightly browned.     strongServings: 6/strong   (Upload by user)
TAG: cornmeal, ,

Cornmeal Yeast Bread
Dissolve yeast in warm water. Combine sugar, salt, margerine in mixing bowl. Pour milk into mixing bowl. Stir in egg, flour, cornmeal, yeast mixture. Beat well. Stir in enough addition flour to make soft dough. Turn dough onto lightly floured board and knead until satiny, a (Upload by user)
TAG: dough, yeast, place, cornmeal, ,

Corny Bread
D. German II Medium Page 65     strongServings: 1/strong   (Upload by user)

         
TAG: giblets, cornbread, broth, turkey, stuffing, ,
Permalink--> In : Recipes  -  Bread