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CORNBREAD STUFFING, 1986

Ingredients
2	cup	water, cold
6	cup	crumbed cornbread
6	cup	bread, cubed 1 inch
1/4	cup	water
2	teaspoon	salt, (opt)
2	teaspoon	ground pepper
1/2	cup	butter, or margarine
2	pound	pork sausage, bulk
2	cup	celery, chopped
1	each	onion, chopped fine
22	pound	turkey

Directions:
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.

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