Categories: Dressings, Poultry, Breads, Sausages 
      Yield: 12 servings 
  
           -Deidre-Anne Penrod, FGGT98B      1/2 ts Salt (opt) 
           -----INGREDIENTS-----             1/2 ts Ground Pepper 
      2 c  Cold water                        1/2 c  Butter or margarine 
      6 c  Crumbed cornbread                 1/2 lb Bulk Pork Sausage 
      6    Sl Cubed 1-in bread                 2 c  Celery; chopped 
    1/4 c  Water                               1    Onion; chopped fine 
  
  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