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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 help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nettie Jordan

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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