"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Texas Cornbread Stuffing Recipe

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This recipe for Texas Cornbread Stuffing, by , is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nettie Jordan


10 cornbread muffins, crumbled
6 slices white bread, crumbled
5 c. chicken or turkey broth
2 medium onions, chopped
4 stalks of celery, diced
1/2 c. margarine, melted
1/2 lb. mild sausage
2 eggs, beaten
1 T. dried sage
salt and pepper to taste

Preheat oven to 350. Use a 9"x13" baking pan.

Soak cornbread and white bread in broth until the liquid is absorbed.
Saute' onion and celery in melted margarine until vegetables are tender.
Add sausage to onion-celery mix, cook until sausage changes color and is complete cooked.
Remove from heat.
Add the remaining ingredients and mix well.
Spread mixture in a 9"x13" baking pan.
Bake in a 350 oven for 45 minutes or until lightly brown.




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