"Those who forget the pasta are condemned to reheat it."--Unknown

TRADITIONAL CORN BREAD STUFFING Recipe

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This recipe for TRADITIONAL CORN BREAD STUFFING, by , is from The Blackwell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Blackwell-Martin
Added: Friday, March 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 CUPS SELF-RISING CORN MEAL
1 LARGE EGG
1 CUP MILK
1 TBSP SOLID SHORTENING
1 TBSP BUTTER
1/2 CUP CHOPPED CELERY
1/2 CUP CHOPPED ONION
1 TBSP RUBBED SAGE
SALT & PEPPER TO TASTE
2 CUPs TURKEY GIBLET BROTH
CHOPPED GIBLETS
2 HARD BOILED EGGS
1 TURKEY








Directions:
Directions:
Put Giblets from Turkey in 1 quart sauce pan, cover with 3 cups of water. Heat to boiling. Reduce heat and simmer for 1 hour.
Pre heat oven to 400 degrees. Put 1 Tbsp solid shortening in 10" iron skillett. Put skillett in oven as oven heats. Saute onion and celery with butter in a small pan until the onion is transparent. Set aside. Beat egg with fork in 2 qt or larger mixing bowl. Add corn meal, milk and cooked onion and celery, sage, salt & papper. Pour into preheated skillett. Cook for about 30 minutes or until knife inserted in center comes clean. When done, invert on wire rack until cool. Take this "pone of bread" and break into pieces in a larger mixing bowl.
Remove giblets from other pan. (If you do not like the taste of liver, toss it out) Chop giblets finely. Add to cornbread. Add 2 chopped hard boiled eggs, 2 cups of broth from boiled giblets, chopped giblets, mix well and stuff it into and around the turkey. Bake turkey according to package directions.

Number Of Servings:
Number Of Servings:
12 or more
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
The kind Mother used to make! Sounds like a lot of cooking, but that is how they did it. It still reminds me of home during the holidays.

 

 

 

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