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Ann's Original Corn Bread Stuffing Recipe

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This recipe for Ann's Original Corn Bread Stuffing, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Warns Moe
Added: Friday, September 9, 2005


4 C.whole grain(stone ground)yellow corn meal
4 C. unbleached white bread flour
1/2 C. sugar
5 T. plus 1 tsp. baking powder
2 tsp. salt
4 C. liquid nonfat milk
4 eggs
1 C. vegetable oil (I prefer Saffola)
Corn bread from above recipe, crumbled into small chunky pieces
2 C. chopped walnuts
2 tsp. thyme
2 tsp. Bell';s poultry seasoning
2 12-oz. pks Jimmy Dean Sausage(regular) cooked, crumbled and cooled.
1 small onion, chopped OR 4 T. chopped dried onion soaked in hot water
2 C. chopped celery
1/2-1 C. vegetable oil

Preheat oven to 425 degrees. Mix together dry ingredients in a large bowl. In seprate bowl lightly whisk eggs, adding oil and milk to blend. Pour liquid into dry ingredients and stir thoroughly with spoon.
Pour batter into 2 greased (PAM) 9x12" baking pans and bake in preheated oven for 25-30 minutes. Remove fromoven and cool thoroughly on cooling racks.
Brown sausace, crumble, and drain off all fat. Cool
In a large bowl combine the corn bread, crumbled by hand into small chunky pieces, the nuts, thyme, poultry seasoning and the cooled sausage meat.
Mix together, then add the onion, celery and oil.
Add smaller amount for dryer stuffing.
Makes enough to stuff a 20# plus bird. Bake as you would for the size bird you have.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour, 30 miutes total time.
Personal Notes:
Personal Notes:
I like to make the cornbread and the stuffing the day before use. The flavors are really enhanced that way.




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