Classic Cornbread Stuffing

• Giblets from turkey
• 2 cups cold water
• 6 cups crumbled cornbread
• 6 slices bread, cut in 1 inch cubes
• 1/4 cup water
• 1/2 teaspoon salt, or to taste  
• 1/2 teaspoon freshly milled black pepper, or to taste
• 1/2 cup butter or margarine
• 1/2 lb bulk pork sausage
• 2 cups celery, finely chopped
• 1 onion, finely chopped

Method

Put giblets in saucepan with 2 cups water.  Cover and simmer until giblets are tender, about 45 minutes to 1 hour. Remove from broth, reserving 1 cup of broth. Chop giblets. set aside.

Mix together cornbread and bread cubes in a large mixing bowl.  Stir in 1/4 cup water, salt and freshly milled pepper.  Set aside.

Melt butter in a large skillet.  Stir in crumbled sausage, celery, and onion. Sauté for 3 minutes.  Cover, and cook over medium-low heat for an additional 30 minutes or until sausage is browned and vegetables are tender.  Stir frequently. Remove from heat, and stir into the bowl with the bread mixture.  Add reserved giblet broth and giblets, mixing well.

Yield: 9 cups - enough to stuff a 12 lb turkey

Contributor: Pat ciesla

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