"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cornbread Sausage and Stuffing Recipe

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This recipe for Cornbread Sausage and Stuffing, by , is from A Taste of E Commerce SECOND EDITION, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, October 31, 2006


1 1/2 lbs. sausage meat
• 1 c. minced onion
• 1 c. minced celery
• 1 16-oz. pkg. Pepperidge Farm cornbread stuffing
• 1/2 t. sage
• 1/2 t. thyme
• 1 t. Bell’s seasoning
• 1/4 t. pepper
• 1 c. melted butter

Makes 2 quarts (enough for a 10-12 pound turkey).
Saute sausage slowly, breaking it up with a fork, until
lightly browned and thoroughly cooked. Transfer to
large bowl using a slotted spoon. Drain all but 1/4 cup
drippings from skillet. Add onion and celery. Saute until golden. Add to sausage with remaining ingredients and toss lightly. (This can be doubled.) If not stuffing a bird, put in a casserole. Cover and bake at 325บ for 45 – 60 minutes. Baste with turkey drippings or broth frequently to blend juices and
prevent sticking.




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