"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cornbread Stuffing Recipe

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This recipe for Cornbread Stuffing, by , is from Jane's Family Country Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janelle Ferguson
Added: Tuesday, January 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 day-old cornbread, red onion, green pepper, salt & pepper, thyme, Jimmy Dean sausage, butter or margarine, chicken broth

Directions:
Directions:
Bake cornbread according to direction and let sit for 2 days. In saucepan cook sausage, add margarine or butter, celery, onion, green pepper, and red onion, cook until soft. In large dish crumble cornbread, add salt and pepper and ingredients in sauce pan, add chicken broth to help moisten mixture, add thyme and other herbs and spices you prefer. Bake at 350 degrees until brown on top.

Personal Notes:
Personal Notes:
“Howard’s family prefer the cornbread stuffing, while my family prefers the bread stuffing.”

 

 

 

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