"The belly rules the mind."--Spanish Proverb

Cornbread Stuffing Recipe

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This recipe for Cornbread Stuffing, by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosalie Funk
Added: Friday, October 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8x8 pan of prepared cornbread,
crumbled into bite sizes pieces
(preferably a day old!)
2 eggs
2 carrots, chopped
2-3 stalks celery, chopped
1 medium onion
10 oz. chicken broth (+/-)
1 lb. cooked ground sausage
sage
salt and pepper to taste

Directions:
Directions:
Cook ground sausauge then drain fat. In a bowl combine crumbled cornbread, eggs, carrots, celery, onion, sausage and chicken broth. Mix well. Add sage, salt and pepper to taste. Mix well. Place mixture into a baking dish and bake at 350 for 30 minutes.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
You don't want your cornbread stuffing to be runny so eyeball the chicken broth. You may need more than 10 oz. if your cornbread is really dry.

 

 

 

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